Print

Broiled Fish with Fresh Salsa

Prevent your screen from going dark

Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 2 or 3 large ripe tomatoes (about 1 pound)
  • 1 small onion
  • 1 fresh hot red or green chile (like Anaheim or jalapeño), or more to taste
  • 1 lemon
  • Salt and pepper
  • 1 pound any thick fish fillets or steaks
  • 2 tablespoons olive oil
  • 1 small bunch fresh basil, dill, cilantro, or chives

Instructions

  1. Turn the broiler to high; put the rack 4 inches from the heat.
  2. Core and chop the tomatoes; put them in a medium bowl. Trim, peel, and chop the onion; add it to the bowl. Trim and mince the chile; add it to the bowl. Halve the lemon; squeeze the juice through a strainer into the bowl, removing the seeds. Sprinkle with salt and pepper and stir. If you want the salsa cold, put it in the freezer while you cook the fish.
  3. When the broiler is hot, cut the fish into 4 portions and put on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
  4. Chop 1/2 cup herb leaves.
  5. Broil the fish undisturbed for 5 minutes. Carefully turn it and return the baking sheet to the broiler. Cook until the fish is just opaque at the center (nick with a small knife and peek inside to check), usually no more than 5 minutes more.
  6. Add the herbs to the salsa and toss. Taste and adjust the seasoning. Serve the fish with the salsa on top, on the side, or underneath.

– How to Cook Everything Fast: Completely Revised and Updated