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Week Night Meals Main Dish

Grilled Fish with Blueberry Salsa

  • Ready Time: 18min
    No Reviews
  • Prep Time: 10min
  • Cook Time: 8min
    Special: Gluten Free
  • Serves: 4
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  • 1.5-2 LBS filet of salmon, steelhead or char
  • Tony’s Sweet Salmon & Herb Rub or Trout and Salmon Seasoning, to taste
  • 1/2 large grapefruit or 1 large orange (sectioned with membrane removed), diced
  • 2 TBS finely chopped red onion
  • 1 jalapeno pepper, minced
  • 1 tsp honey
  • 1 TBS lime juice
  • 1 cup fresh blueberries, fresh or thawed
  • 2 TBS chopped fresh cilantro
  • Salt and freshly ground pepper to taste

Prep Time: 10min | Cook Time: 8min

Preheat a medium high grill. Get all your ingredients chopped and at hand.

Cut filets into 4 serving portions and season with Tony’s Sweet Salmon & Herb or Trout and Salmon seasoning. Keep cold until ready to cook.

Mist or wipe grill with oil and immediately add filets skin side up, cooking attentively until browned, about 3-4 minutes. Turn and continue to cook until done, about 140-150° internal.

Remove to a warm plate, cover and rest as you make salsa.

Mix remaining ingredients and spoon over filets or serve on the side.


In a hurry? Skip the salsa and glaze second side of fillets with Primo Blueberry Preserves, a Colorado brand.


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