Posh Gourmet - Recipe for Grilled Tropical Fish with Tomato Salsa. Fresh Caribbean style seasonings give this light meal the taste of the tropics.


	Tropical Grilled Red Snapper Fillets using Caribbean Sea Salt Blend,Tequila Lime Vinegar, and Lemon Infused Olive Oil Recipe courtesy Sandie Jarrett Makes 4 - 6 servings	Caribbean Sea Salt Blend Lemon Infused Olive Oil Tequila Lime Vinegar
	Preparing The Fish Fillets
	4 - 6 Fresh Red Snapper Fillets (leave skin on 1 side only) Caribbean Sea Salt Blend 1 - 2 Limes, each cut into 8 wedges Lemon Infused Olive Oil Tequila Lime Vinegar Fresh Tomato Salsa (recipe below)

	Pat the fillets dry with paper towels. Place on a baking sheet lined with plastic wrap. Drizzle each filet with the juice of one lime wedge, about 1 teaspoon of Tequila Lime Vinegar, and about 1 teaspoon Lemon Infused Olive Oil. Season fillets with a light sprinkling of Caribbean Sea Salt Spice. Cover with plastic wrap and store in the refrigerator until ready to grill. Heat grill or grill pan until very hot - about 350°F. Carefully mist with non-stick grill spray. Watch out for flare-ups on BBQ grills. Gently place the fillets, skin side down, on the hot grill. Cover and grill until the fillets for 4 - 6 minutes. Carefully turn over and continue to grill for 4 - 6 minutes or until cooked through. Do not over cook. Thin fillets take less time to cook while thick ones take more time. Adjust seasonings to taste. Squeeze each filet with a lime wedge and drizzle with a bit of lemon infused olive oil. Top with a dollop of fresh Tomato Salsa and serve.
	Preparing the Tomato Salsa

	2 medium tomatoes, seeded and chopped 2 cloves garlic, minced 1/2 red onion, chopped 1/3 cucumber, peeled and chopped 1 tablespoon cilantro, chopped 1 tablespoon thinly sliced green onion Fresh hot chili pepper, seeded and minced Tequila Lime Vinegar Caribbean Sea Salt Sea

	Combine all ingredients in a non-reactive bowl. Cover and chill in the refrigerator until chilled. Taste, and if necessary, adjust seasonings before serving. Served chilled over hot grilled fish.

	If your skin is sensitive, use disposable gloves when handling hot peppers and chilies. You can make the salsa as hot or as mild as you like by altering the type of chili and the amount. For a delicious fruit salsa, substitute fresh mango for the tomato in the recipe above. Serve with an aromatic rice, such as Basmati.
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