How To Spice Up Your Fish On The Grill And Wow Your Family & Guests

By Jeffery Jones

Here’s our FREE November Recipe: It’s a KISS deal. A Grilled Fish Filet cooked up sweet and sassy.

This one is so simple I probably shouldn’t call it a recipe.

2 lb. filet of a firm fish (swordfish, salmon, halibut, mahi, etc) skin on!

1/2 jar of Sweet and Sassy Salsa

Warm up the grill and spread a sheet of Aluminum Foil across the grill cooking surface. Place the filet skin side down on the foil. Spread the salsa in a stripe down the middle of the filet. Drop the lid and let it cook. Check every 8-10 minutes to see if the fish fat is bubbling up white. Do not overcook. Choose your filet carefully for equal thickness to ensure even cooking. When it’s firm and cooked all the way through, spatula up your servings right on to the plate with your rice pilaf and some veggies. I recommend some thin slices of zuccini and yellow squash. They can be done in a fry-pan, not too done, or on the same grill…off to the side, of course.

When cleanup time comes the skin will be stuck to the foil after you lift the fish off. Just roll up the tin foil & toss it where the varmints won’t get at it. WOW look at that clean grill surface. You’re a genius.

Oh one more thing; our Habanero-Garlic Hot Sauce will kick up any style of rice dish! Even that Rice Pilaf you’re serving. I don’t serve bread with this fish meal, because of the rice, however I do serve a Caesar Salad before hand. OMG…I’m starving now.

If you have a different combo you like, SHARE! We’ll give you a sampler and post your name if your entry is chosen. Keep ’em coming. Wow me! I dare ya. (grin)

Email me at bigjeff@sweetandsassysalsa.com