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Grilled Monkfish
with Fresh Salsa

Ingredients:

1 pound Monkfish Fillets
2 cups chopped cherry tomatoes

2 shallots, minced

1 jalapeno, seeded and minced

3 garlic cloves, minced

1 lime, juiced

3 tablespoons cilantro, chopped

1/4 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/4 teaspoon kosher salt

Cooking Directions:

 

In a medium bowl, mix together the tomatoes, shallots, jalapeno, garlic, lime juice, cilantro and 1/4 teaspoon of salt. Set aside to let the flavors come together.

Remove the dark membrane from the monkfish using a sharp knife. Place the fish in a glass dish and pour a splash of olive oil turning fish to coat.

In a small bowl mix together cumin, chili powder, paprika and salt. Sprinkle over both sides of the fish and rub. Refrigerate for 30 minutes to 2 hours.

Grill fish over medium-high heat, 5 to 7 minutes per side, depending on the thickness of the fish. Turn only once.  Let the fish rest for 5 minutes, top with salsa and serve.