Grilled Fish Trio Recipe

Prepare fillets

Pat the three fish fillets dry with paper towels. Season both sides lightly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Brush each fillet lightly with olive oil (about 1 tbs per fillet). Set aside on a tray while you prepare the three treatments.

Preheat grill or grill pan: Heat to medium-high (about 425–500°F / 220–260°C). Oil grates lightly with vegetable oil to prevent sticking.

Make mango salsa

Combine 1 cup diced ripe mango, 1/2 cup red bell pepper, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded if you prefer milder), 2 tbs chopped cilantro, 2 tbs fresh lime juice, 1 tsp lime zest and 1/2 tsp salt in a bowl. Stir gently and refrigerate to let flavors meld while you cook the fish.

Season blackened fillet

Take one of the oiled, seasoned fillets and press both sides into 1 tbs of the blackening spice mix; reserve the remaining spice for a possible second pass if desired. Ensure an even coating, gently patting so spices adhere.

Cook blackened fillet

Heat a heavy cast-iron skillet or the grill to high. Add 1 tbs butter or a little oil to the skillet and let it shimmer. Place the blackened fillet skin-side down (or presentation side down) and cook 2–3 minutes without moving to develop the crust. Flip and cook 2–3 more minutes until the internal temperature reaches 135–140°F (57–60°C) and fish is opaque and flakes easily. Remove to a warm plate and rest 2 minutes. Top with a generous scoop of mango salsa before serving.

Marinate fillet

In a small bowl whisk 3 tbs fresh lime juice, 2 tbs olive oil, 1/2 tsp ground cumin, 1 tsp minced garlic and 1/2 tsp kosher salt. Place the second fillet in a shallow dish and pour the marinade over it, turning to coat. Marinate 15–20 minutes at room temperature (no longer than 30 minutes for fish).

Make pico de gallo

While the fillet marinates, combine 1 cup diced roma tomatoes, 1/4 cup finely diced white onion, 1/2 minced jalapeño, 2 tbs chopped cilantro, 1 tbs fresh lime juice and 1/4 tsp salt. Stir and adjust seasoning. Let rest briefly.

Cook marinated fillet

Grill the marinated fillet over medium-high heat, oiled grate, 3–4 minutes per side depending on thickness, until opaque and 135–140°F (57–60°C) internal temp. Remove and rest 2 minutes. Serve topped with a generous spoonful of pico de gallo.

Prepare pineapple salsa

Combine 1 cup small-dice fresh pineapple, 1/4 cup red bell pepper, 1/4 cup finely diced red onion, 1/2 minced jalapeño, 2 tbs chopped cilantro, 1 tbs fresh lime juice and 1/4 tsp salt. Stir and refrigerate briefly.

Prepare glaze

In a small saucepan, warm 3/4 cup chipotle BBQ sauce with 1 tbs honey or brown sugar over low heat just until combined and slightly loose in texture. Do not boil. Taste and adjust sweetness or heat as needed.

Glaze and grill fillet

Place the third fillet on the preheated grill over direct medium heat. Grill 3 minutes, brush one side generously with the warmed chipotle BBQ glaze, flip and brush the other side. Continue grilling another 2–3 minutes, brushing once more during the last minute, until the fish reaches 135–140°F (57–60°C) and glaze is set and slightly caramelized. Remove and rest 2 minutes. Top with pineapple salsa before serving.

Plate all three portions on a single platter or individual plates: blackened fillet with mango salsa, marinated fillet with pico de gallo, and glazed fillet with pineapple salsa. Garnish with lemon or lime wedges and microgreens or chopped cilantro. Serve immediately while warm.

Timing note: Stagger cooking so all three fillets are finished within a few minutes of each other—start the blackened fillet first (since skillet needs high heat), then marinated fillet, then glazed fillet—so salsas and fish are fresh and warm together.