Broiled Fish with Fresh Salsa
Jim Henkens
PUBLISHED December 12, 2024
This recipe is a template for one of my favorite ways to eat all kinds of fish and shellfish: paired with salsa based on fresh seasonal produce. The list of possibilities is long: cod, rockfish, catfish, bass, or halibut, for starters. Thin fish fillets, scallops, peeled shrimp, and squid rings and tentacles are other options for this technique. All will cook several minutes quicker than thick fish fillets, so check them earlier than directed in the recipe. For salsa ideas, take advantage of summer melons, berries, or peaches and other stone fruit, or go with pineapple, citrus, mango, or papaya in winter and apples or pears in the fall.
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