Grilled Redfish with Citrus Salsa, Cilantro Sauce and Salsa Verde

Posted by on Jan 8, 2013 in fish recipe | 0 comments

Recipe adapted from Serves 4.

Suggested wine pairing from Bob Bacco of Bacco’s Wine & Cheese: Brokenwood Semillon (Australia)





Cilantro Oil:

1 cup cilantro leaves

2 tbsp olive oil

1 jalapeno, de-seeded

1/4 cup water


Citrus Salsa:

1 pink grapefuit

1 orange

2 limes

pinch salt

1 tsp cilantro, chopped

1/4 cup prepared salsa verde



1 lb. redfish (or any lean white fish fillet)

pinch salt

pinch white pepper

oil for brushing


  1. Preheat grill. Prepare cilantro sauce by placing the cilantro in a small food processor or blender. Add jalapeno and oil. Puree. Remove from blender and whisk in water; set aside.
  2. Segment the fruit over a bowl by taking off the rind and pith (white part) with a knife. Once all the white pith is removed, make V- shape strokes with a small knife in between each membrane to remove the fruit. Squeeze membrane segments to release any leftover juice.
  3. Place the fruit in a small sauce pan and warm. Once warm, toss in reserved teaspoon of chopped cilantro.
  4. Season fish with salt and white pepper and brush with oil. Place on grill and cook for 2-3 minutes; flip when edges start to turn opaque. Grill on other side for 2 minutes or until fish flakes and becomes firm.
  5. Place a serving of fruit salsa onto a plate. Top with 3 ounces of fish. Garnish with cilantro sauce and salsa verde.