Colombian

Pescado en Salsa de Cilantro y Limón y Berenjenas

Name: Pescado en Salsa de Cilantro y Limón y Berenjenas
Total time: 25 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 4 (6-oz) fish fillets; 1 cup diced eggplant; 1/4 cup chopped cilantro; 2 lemons (juiced); 1 onion (diced); 2 cloves garlic (minced); 1 tsp olive oil; Salt to taste

Grilled fish with a fresh cilantro, lemon, and eggplant sauce.

25 minutes4 servings

Method

Preheat grill to medium-high heat.
In a bowl, mix eggplant, cilantro, lemon juice, onion, garlic, and olive oil.
Season fish with salt and grill for 4-5 minutes per side until flaky.
Serve fish topped with the eggplant-cilantro sauce.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood

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