Easy grilled fish with a touch of peach
Fresh fish fillets or steaks (tilapia, salmon, swordfish, swai, barramundi, trout, etc)
1/2 cup of Peach Salsa, per serving
Salt and ground black pepper to taste
1/4 cup fresh chopped parsley, optional
Place fish in a poil wrapper and cover with salsa.
Refrigrate and allow to marinate for at least 30 minutes.
When ready to cook, place fish packets on hot grill elevated above coals.
Cook 2-6 minutes per side, depending on the thickness of the cut.
Serve with cooked salsa.
This is a filling, flavorful and fresh dish on a hot summer night. We like to make our own Peach Salsa to accompany it but if you are pressed for time, Newman's Own All-Natural Bandito Chunky Peach Salsa is a fine substitute.
Saturday, August 2, 2014 - 6:21am