Site icon Tim Foolery

What I’m Cooking…New Mexican Grilled Fish


A couple weeks ago I made Swordfish.  I had a run in with a surly fish counter guy at Treasure Island, but he didn’t dissuade me.  I urged people to be nice to people trying to cook new things – don’t take it for granted that everyone is as great as you are.  Following my post, the Chopping Block sent me a swordfish recipe – which if you follow me on Google+, you’ve already seen it.  If not, it is below:

New Mexican Grilled Fish



  • Combine the lime juice, achiote paste and olive oil in a small bowl
  • Season the fish with salt and pepper and generously brush with the anchiote marinade. Allow to marinate for 30 minutes or more — no more than 2 hours.
  • Heat a grill over medium heat. Brush grates with grapeseed oil to prevent the fish from sticking.
  • Grill the fish on the first side until golden brown, 3-4 minutes. Turn the fish over and squeeze lime juice on the grilled side.  Continue to grill the fish until cooked through
Serve the grilled fish, topped with Fruit Salsa. What? You don’t have a recipe for Fruit Salsa. Well, the Chopping Block folks have provided that as well!
Grilling Swordfish and
Veggies for Dinner

Fruit Salsa:

  • 2 Cups Fresh Fruit, Cleaned and finely diced (pineapple, mango, papaya, strawberries or a combination)
  • 1/3 Cup Red Onion, Minced
  • 1 Jalapeno, Finely Minced
  • 1 Lime Juiced, Freshly Squeezed
  • 2 Tablespoon Fresh Cilantro, Roughly Chopped
  • Salt and Pepper to taste
Toss all ingredients together. Season to taste with Salt and Pepper, Sugar and Lime Juice. Allow to sit for one hour before serving.
I couldn’t find any good mangoes at my grocery, so I opted to get jarred mangoes. I got them home and took immediately rinsed off the sugar water. The mangoes were very soft  (too soft really), but still tasty.
I marinated my fish for about 2 hours then tossed it on the grill.

What is your favorite fish recipe?  Do you eat it plain, with a rub, or a salsa – or both?

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