• Grilled Perch with Citrus Salsa, Cilantro Sauce and Salsa Verde

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    Prep time:
    Cook time:
    Servings: 4 servings
    by S. Cumbo
    44 recipes
    Minutes to Prepare: 15 Minutes to Cook: 10 Number of Servings: 4


    • 1 c cilantro leaves
    • 2 T olive oil
    • 1 jalapeno, de-seeded
    • 1/4 c water
    • 1 pink grapefuit
    • 1 orange
    • 2 limes
    • pinch salt
    • 1 t cilantro, chopped
    • 1/4 c salsa verde
    • 1 lb. lean white fish (catfish or perch)
    • pinch salt
    • pinch white pepper


    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. Place the fruit in a small sauce pan and warm. Once warm, toss in reserved teaspoon of chopped cilantro.
    3. Brush grill to clean grates. Season fish with salt and white pepper. Place on grill and cook for 2-3 minutes. Turn and continue to grill for 2 minutes or until fish flakes and becomes firm. Place a serving of fruit salsa onto a plate. Top with 3 ounces of fish. Garnish with cilantro sauce and salsa verde.
    4. Number of Servings: 4

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