Salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes for flavors to blend.
Heat outdoor grill or stovetop grill pan. Mix ancho chile powder, cinnamon and salt in a cup until blended.
Place fish, skin side down, on a baking sheet. Brush top with 1⁄2 the oil; sprinkle with 1⁄2 the spice mixture.
Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of spices. Grill 4 minutes, turn over with a broad spatula and grill 3 to 4 minutes until just barely opaque in center. Serve with the salsa.
Cal 277 Pro 33 Car 16 Fiber 2
Fat 9 (saturated fat) 1 Chol 58
This recipe has been added to the following public cookbooks:
billys notable cooking,
Clarence Recipes,
Angel's cookbook,
Ken's Recipes,
Jay_Vees
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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