Pescado al Carbon: Grilled Fish with Salsa Fresca

  • Recipe courtesy of Priscila Satcoff

Total Time:
1 hr 43 min
1 hr 35 min
Inactive Prep:
8 min
8 servings


  • 4 cups diced plum tomatoes (about 12 medium plum tomatoes)
  • 2 cups finely chopped onion (about 2 medium onions)
  • 1 cup cilantro finely chopped (about 2 bunches)
  • 2 tablespoons serrano chiles finely chopped (6 serrano chiles or 2 jalapenos)
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh lime juice
  • 2 medium avocados, peeled, seeded, small dice
  • Salt and freshly ground black pepper, to taste
  • 8 fish fillets ( Tilapia, Mahi Mahi, Red snapper, Grouper, etc)
  • Olive oil
  • Assorted grilled vegetables, optional serving suggestion
  • Cooked rice, optional serving suggestion


Mix tomatoes, onions, cilantro, serrano chiles, extra-virgin olive oil, lime juice, avocados together in a large bowl. Adjust seasonings with salt and freshly ground black pepper. Let the flavors come together at room temperature for about 1 hour.

Prepare grill and when coals are ready, coat fish fillets with olive oil, salt and fresh pepper and grill about 4 minutes per side (depending on thickness). Plate fish and top with salsa. Serve with grilled vegetables of your choice and rice.