Grilled Cajun White Fish with Pico De Gallo

The freshness of summer is enjoyed in this dish.  The fish can be prepared easily on the grill or the broiler works too.

The Pico De Gallo pairs well with many dishes in the summer, perfect when the ingredients are ripe and plentiful.  This dish pairs well with Cajun Rice found on pg.21 of Pure Food Joy! 


Pico De Gallo:

2 ripe Roma tomatoes, seeds removed and diced

1 clove garlic, minced

¾ tsp. sea salt

1 jalapeno, seeds removed and minced

½ cup minced sweet onion

¾ cup chopped fresh cilantro

1 lime, juiced (2-3 Tbs.)

1 small avocado, diced (optional)

2 Tbs. apple cider vinegar

1 Tbs. hot sauce (optional)


½ pound whites fish filets

Olive oil

1/3 tsp sea salt

¼ tsp. chili powder

¼ tsp garlic powder

¼ tsp. ground cumin

¼ tsp. ground black pepper

  1. In a medium bowl toss together the diced tomatoes, garlic, sea salt, jalapeño, onion, cilantro, lime juice, vinegar, avocado and hot sauce.
  2. Preheat the grill to 400 or broiler. Drizzle olive oil over a piece of foil for each filet.  Place the fish filets on foil.  In a small bowl whisk together the salt, chili powder, garlic powder, cumin and black pepper.  Sprinkle the spice mixture over the fish.
  3. Grill or broil the fish for 7-10 minutes, until cooked through. Serve with the fish prepared rice and Pico De Gallo.

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