Aji Verde Crush olive oil ·
Chipotle olive oil ·
Jalapeno Lime balsamic ·
Persian Lime olive oil ·
Seafood ·
Grilled Fish with Fresh Fruit Salsa
Grilled Fish with Fresh Fruit Salsa
Submitted by Corporate Chef Andy Stewart
Seafood
Ingredients
- 6 6-8 ounces firm fish fillets (tuna, marlin, swordfish, halibut, mahi mahi), skinless, boneless
- 1 tablespoon Fustini's Persian Lime olive oil
- 1 tablespoon Fustini's Jalapeno Lime balsamic + more for brushing
- salt and pepper to taste
- cilantro, roughly chopped
- Fustini's Chipotle olive oil
- 1 mango, peeled and small diced
- 1 papaya, peeled, seeded and small diced
- 4-5 strawberries, hulled and sliced
- 2 peaches, small diced
- 1-pint blueberries
- 2 tablespoons red onion, minced
- 1 jalapeno, seeded, minced
- 4 scallions, thinly sliced
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 1 tablespoon Fustini's Aji Verde Crush olive oil
- juice and zest of 1 lime
- salt and pepper
Directions
- Combine Fustini's Persian Lime olive oil and balsamic in a small bowl. Brush the fish fillets with the mixture and season with salt and pepper. Let fish sit for 10-15 minutes. Prepare a hot grill. Grill fish for 10 minutes per inch if thickness, turning once. Remove from the grill and brush with more balsamic. Serve immediately with Fresh Fruit Salsa
- Combine all ingredients in a serving dish. Season with salt and pepper.
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