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Grilled Fish with Tomato-Peach Salsa

You’ve already read about my happily accidental discovery of peach salsa. And as predicted, the concotion has become a mainstay of August. I’ve been making it for my girls and my guests, for snacks and last night…for dinner. It could not have been a more perfect accompaniment to the fresh bonnito we grilled for dinner. Bonnito is like a slightly milder kind of tuna (plus way more eco-friendly than regular tuna) and good for kids because it’s a little fatty and succulent. My husband brushed two filets with with olive oil, spritzed on some lime juice, added salt and pepper and grilled for about 4 to 5 minutes a side. We topped with the sweet salsa and served with another market behemoth — corn on the cob.

Article Posted 5 years Ago
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