Grilled Fish with Fresh Citrus Salsa
This dish features perfectly grilled fish with a juicy, vibrant citrus salsa made from oranges, grapefruit, lime, and herbs. The salsa cuts through the richness of the fish and brings a bright pop of flavor. It’s clean, healthy, and ready in under 30 minutes!
Time Overview:
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: ~25 minutes
Ingredients
For the Fish:
2–3 white fish fillets (cod, tilapia, mahi-mahi, snapper, or halibut)
1 tbsp olive oil
Juice of 1/2 lime
Salt & black pepper to taste
1/2 tsp paprika (optional)
Zest of 1 lime
For the Fresh Citrus Salsa:
1 orange, peeled and diced
1 grapefruit, peeled and diced
1/2 avocado, diced (optional for creaminess)
1 small shallot or 1/4 red onion, finely chopped
1 small jalapeno or red chili, seeded and minced (optional for heat)
2 tbsp fresh cilantro or mint, chopped
Juice of 1 lime
Salt to taste
Instructions:
1. Prepare the Salsa:
In a bowl, combine orange, grapefruit, avocado (if using), shallot, jalapeno, herbs, and lime juice.
Season with a pinch of salt and toss gently. Set aside to let the flavors blend.
2. Season the Fish:
Pat fish dry with paper towels. Drizzle with olive oil, lime juice, lime zest, and season with salt, pepper, and paprika
3. Grill the Fish:
Preheat grill or grill pan over medium-high heat.
Lightly oil the grates or pan.
Grill fish 3–4 minutes per side, depending on thickness, until flaky and opaque.
4. Plate and Serve:
Plate grilled fish and top generously with the citrus salsa.
Serve with rice, quinoa, greens, or roasted vegetables.
Tips & Notes:
Use firm white fish that won’t fall apart on the grill.
Segment the citrus cleanly using a sharp knife for a polished salsa.
Salsa can be made ahead — best used within 4 hours for peak freshness.
Add crunch with a handful of crushed pistachios or toasted pepitas.
Frequently asked questions FAQ:
Q: Can I use bottled citrus juice?
A: Fresh juice is highly recommended for best flavor, but bottled will work in a pinch.
Q: Is this dish spicy?
A: Only if you include the jalapeno or chili — easily skipped or substituted with bell pepper.
Q: Can I bake or pan-sear the fish instead of grilling?
A: Yes! Bake at 400°F (200°C) for 10–12 minutes or pan-sear 3–4 mins per side.
Q: What pairs well with this dish?
A: Coconut rice, arugula salad, herbed couscous, or grilled asparagus.
Nutritional Information
Calories: 310
Protein: 30g
Fat: 15g
Carbs: 14g
Fiber: 4g
Sugar: 9g (natural from fruit)
Sodium: 220mg