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Fish At Sunset New Recipe

Name: Sunset Grilles Fish At Sunset New Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces firm white fish fillets (cod, halibut or sea bass); 3 tbs olive oil; 2 tbs lemon juice; 1 tsp smoked paprika; 0.5 tsp ground cumin; 2 cloves garlic, minced; 1 tsp honey; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 1.5 cups ripe cherry tomatoes, halved; 1 cup ripe mango, peeled and diced; 0.5 cup red bell pepper, finely diced; 0.25 cup red onion, finely chopped; 0.25 cup fresh cilantro, chopped; 2 tbs lime juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp ground black pepper; 0.5 tsp optional: jalapeño, minced; 4 cups baby arugula or mixed greens; 3 cups cooked jasmine or basmati rice; 4 pieces extra lemon wedges; 2 tbs extra cilantro leaves for garnish; 1 tsp olive oil for finishing

Inspired by Sunset Grille

Time45m

Serves4

Make Fish At Sunset New Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

4 pieces firm white fish fillets (cod, halibut or sea bass)

3 tbs olive oil

2 tbs ReaLemon lemon juice

1 tsp Smoked paprika

1/2 tsp Ground cumin

2 cloves Garlic, minced

1 tsp Honey

1 tsp sea salt

1/2 tsp freshly ground black pepper

Sunset Salsa

1 1/2 cups ripe cherry tomatoes, halved

1 cup ripe mango, peeled and diced

1/2 cup red bell pepper, finely diced

1/4 cup red onion, finely chopped

1/4 cup Fresh cilantro, chopped

2 tbs ReaLime juice

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

1/2 tsp optional: jalapeño, minced

Sides & Garnish

4 cups baby arugula or mixed greens

3 cups cooked jasmine or basmati rice

4 pieces extra lemon wedges

2 tbs extra cilantro leaves for garnish

1 tsp olive oil for finishing

Method

Fish & Marinade

Make the marinade

In a shallow bowl or dish whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, smoked paprika, ground cumin, minced garlic, honey, 1 teaspoon sea salt and 1/2 teaspoon black pepper until combined.

Marinate the fish

Pat the 4 fish fillets dry with paper towels. Place them in the dish with the marinade and spoon the mixture over each fillet to coat. Cover and refrigerate for 20–30 minutes (no more than 45 minutes to avoid breaking down the fish).

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil if the pan is dry. When shimmering, add fillets presentation-side down. Cook for 3–4 minutes without moving until a golden crust forms, then carefully flip and cook 2–4 minutes more until the fish registers 135–145°F (57–63°C) and flakes easily. For thicker fillets, adjust time by 1–2 minutes per side. Transfer cooked fillets to a warm plate and tent loosely with foil to rest for 3 minutes.

Sunset Salsa

Prepare the salsa

While the fish marinates, combine halved cherry tomatoes, diced mango, diced red bell pepper, chopped red onion and chopped cilantro in a bowl. Add 2 tablespoons lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the optional minced jalapeño if using. Stir gently to combine and taste-adjust seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Sides & Garnish

Prepare the rice and greens

Warm 3 cups cooked jasmine or basmati rice if chilled (microwave or steamed) and toss 4 cups baby arugula or mixed greens with a light drizzle of olive oil and a pinch of salt. Divide rice and greens among 4 plates as a base.

Assemble and serve

Place a rested fish fillet on each plate over the rice, spoon a generous scoop of Sunset Salsa over the top of each fillet, finish with extra cilantro leaves and a light drizzle of olive oil. Serve with lemon wedges on the side for squeezing. Enjoy immediately.