| Prep: 30 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 9g | 2g | 30g |
| sugars | fibre | protein | salt |
| 10g | 5g | 25g | 0.7g |
One of my favorite recipes is undoubtedly the Grilled Fish Topped with Sarguelas Salsa. Combining the tantalizing tastes of the Pacific Northwest with the subtle sophistication of traditional Japanese cuisine, this dish really exemplifies my personal culinary journey. And because it shines with health benefits as well as flavor, it’s a win-win in my book.
A Fusion of Flavor
The Grilled Fish Topped with Sarguelas Salsa resonates deeply with my heritage. Each ingredient has been thoughtfully curated to strike a balance between my Pacific Northwest upbringing and Japanese roots. It starts with perfectly grilled fish as a base — a tribute to the rich seafood traditions of Seattle. It is then topped with vibrant, tangy Sarguelas salsa – an aromatic mixture of Spanish plums, Manila tamarind, cucumber, bell peppers and red onion. These bold flavors are prominent in many traditional Japanese dishes, making it a delightful cultural fusion on a plate.
A Symphony of Health Benefits
Besides its delectable taste, this dish packs a punch when it comes to health benefits. Fish, as we all know, is a great source of omega-3 fatty acids, which promote heart health. Sarguelas and Camachile, on the other hand, are rich in antioxidants, helping to protect the body against disease.
Then, there are the veggies – red bell peppers and cucumbers. Apart from adding to the visual appeal of the dish, they deliver essential nutrients and fiber. The peppers are packed with Vitamins A and C, supporting immune function, and cucumbers are loaded with hydration.
Dining Companions
This vibrant creation pairs well with a variety of other dishes. A bowl of fluffy rice on the side complements the robust flavors well, or a fresh green salad can offer a crunchy counterpoint. For a truly traditional Japanese experience, try serving it with a cup of miso soup.
So whether you’re seeking to explore new flavor territories or desiring a unique way to include more fresh ingredients in your diet, I invite you to try this Grilled Fish Topped with Sarguelas Salsa. Relish and savor a taste of my dual culinary heritage, right in your own kitchen.
What You’ll Need
- 6 fresh fish fillets (such as cod, bass or halibut)
- 2 cups of sarguelas (also known as Spanish Plum), pitted and diced
- 1 cup diced camachile (also known as Manila Tamarind)
- 1 cucumber, finely diced
- 2 red bell peppers, finely diced
- 1 large red onion, finely chopped
- 2 cloves of garlic, minced
- 1 jalapeno pepper, cored, seeded, and finely chopped
- 1/2 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil for grilling the fish
Method
Step One
Start by preparing the Sarguelas Salsa. In a large bowl, combine the diced sarguelas, camachile, cucumber, red bell peppers, red onion, garlic, jalapeno pepper, and chopped fresh cilantro. Mix everything together until well combined.
Step Two
In a small bowl, whisk together the freshly squeezed lime juice, sugar, salt, and black pepper. Pour this mixture over the salsa and toss everything together until well mixed. Taste and adjust the seasonings if necessary. Set the salsa aside to let the flavors meld together while you prepare the fish.
Step Three
Next, preheat your grill to a medium-high heat. While the grill is preheating, season your fish fillets with salt and black pepper on both sides.
Step Four
Brush the grill grates with the olive oil to prevent the fish from sticking. Place the fish fillets on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
Step Five
Once the fish is done, remove it from the grill and place each fillet on a serving plate. Top each fillet with a generous portion of the Sarguelas Salsa. Serve the Grilled Fish Topped with Sarguelas Salsa immediately and enjoy this deliciously fresh and flavorful dish!
