Grilled Fish with Chili Sauce

This recipe offers a flavorful grilled fish with a tangy and spicy chili sauce. You can adjust the spice level of the sauce to your preference.

Ingredients:

 For the Fish:

     2 lbs skin-on fish fillets (such as salmon, swordfish, mahi-mahi, or tuna)

     2 tablespoons olive oil

     1 tablespoon fresh lime juice

     1 teaspoon dried oregano

     1/2 teaspoon salt

     1/4 teaspoon black pepper

 For the Chili Sauce:

     1/2 cup chopped red onion

     2 cloves garlic, minced

     1 jalapeno pepper, seeded and finely chopped (adjust for spice level)

     1 red bell pepper, seeded and finely chopped

     1 (14.5 oz) can diced tomatoes, undrained

     1/4 cup chopped fresh cilantro

     2 tablespoons brown sugar

     1 tablespoon white vinegar

     1/2 teaspoon ground cumin

     1/4 teaspoon salt

Production Steps:

1. Marinate the Fish:

     In a large bowl, combine olive oil, lime juice, oregano, salt, and pepper. Add the fish fillets and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.

2. Prepare the Chili Sauce:

     In a medium saucepan, heat a little olive oil over medium heat. Add the red onion and cook until softened, about 5 minutes.

     Stir in the garlic, jalapeno, and bell pepper. Cook for another 2-3 minutes, until fragrant.

     Add the diced tomatoes with their juices, cilantro, brown sugar, vinegar, cumin, and salt. Bring to a simmer and cook for 10-15 minutes, until the sauce thickens slightly.

     You can choose to leave the sauce chunky or puree it in a blender for a smoother consistency.

3. Preheat the Grill:

     Preheat your grill to medium-high heat (around 400°F). If using a gas grill, preheat for 10-15 minutes with the lid closed. Oil the grill grates lightly to prevent sticking.

4. Grill the Fish:

     Remove the fish fillets from the marinade and discard the marinade.

     Place the fish fillets skin-side down on the preheated grill. Grill for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.

5. Serve:

     Transfer the grilled fish to a serving platter. Spoon the chili sauce over the fish fillets.

     You can garnish with additional fresh cilantro and lime wedges for a refreshing touch.

Tips:

 You can use a variety of firm-fleshed fish fillets for this recipe.

 If you don’t have a grill, you can cook the fish in a preheated skillet over medium heat for 4-5 minutes per side.

 If you prefer a sweeter sauce, add an extra tablespoon of brown sugar.

 For a smoky flavor, add a teaspoon of smoked paprika to the chili sauce.

 Serve the grilled fish with steamed rice or grilled vegetables for a complete meal.