Recipe from:
Chef Mike Campo
4th Street Grille
400 L Street
Sacramento, CA 95814
Ingredients
- 2 8-oz. filets of seabass,
California white or New Zealand bluenose
- 2 ripe peaches, diced to 1/4 inch
size
- 2 or 3 serano chiles chopped fine
- 1 small red onion diced to 1/4 inch
size
- 1/4 bunch of cilantro
- 3 Tablespoons extra virgin olive
oil
- 3 Tablespoons orange juice
- 3 Tablespoons pineapple juice
- Salt & pepper
Preparation:
Get the barbecue going. Combine all the salsa ingredients first
and let them sit for half an hour. Season your grill. Lightly coat the
filets with olive oil. Place filets on the grill. Cook 3 to 4 minutes
per side. Then serve topped with salsa. Items to go with fish include
black beans, polenta, baby lettuce, grilled foccacia or mesculin
salad.