Pompano With Salsa Fresca (Recipe)

Ingredients

900g (1 lb) diced plum or other ripe tomatoes

175g (6 oz) finely chopped Spanish onion

60g (2 oz) finely chopped coriander

1/2 tbsp chopped finger chili peppers

2 tbsp extra-virgin olive oil

4 tbsp fresh lime juice

2 medium avocados, peeled, seeded and cut into a small dice

Salt and freshly ground black pepper to taste

Eight pompano fillets

Olive oil

Steps

1.  In a medium-size bowl, mix together the tomatoes, onion, coriander, finger chilies, olive oil, lime juice, avocados and salt and pepper.  Allow to stand for about 1 hour at room temperature.

2.  Preheat the grill to medium-high.

3.  Coat the fish olive oil, and season with salt and pepper.  Place the fish skin side up on a non-stick pan or baking tray.  Grill about 100mm (4 in) from the heat source, until the skin is crisp and the flesh is opaque and white, about 6-8 minutes.  Serve the fish skin side down, with the prepared salsa fresca on top.

From : Low-Carbo Cooking