Grilled Monkfish With Fresh Salsa

Try it with this fresh salsa!

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 2  cups  chopped cherry tomatoes
• 2  shallots, minced
• 1  jalapeno, seeded and minced
• 3  garlic cloves, minced
• 1  lime, juiced
• 3  tablespoons cilantro, chopped
• 1⁄4 teaspoon kosher salt
• 1  lb  monk  fish fillet
• 1  teaspoon cumin
• 1  teaspoon chili powder
• 1  teaspoon  smoked paprika
• 1⁄4 teaspoon kosher salt

Directions

1. In a medium bowl, mix together the tomatoes, shallots, jalapeno, garlic, lime juice, cilantro and 1/4 teaspoon of salt. Set aside to let the flavors come together.
2. Remove the dark membrane from the monk fish using a sharp knife. Place the fish in a glass dish and pour a splash of olive oil turning fish to coat.
3. In a small bowl mix together cumin, chili powder, paprika and salt. Sprinkle over both sides of the fish and rub. Refrigerate for 30 minutes to 2 hours.
4. Grill fish over medium-high heat, 5 to 7 minutes per side, depending on the thickness of the fish. Turn only once. Let the fish rest for 5 minutes, top with salsa and serve.