Terra Americana

This is a filling, flavorful and fresh dish on a hot summer night.  We like to make our own Peach Salsa to accompany it but if you are pressed for time, Newman's Own All-Natural Bandito Chunky Peach Salsa is a fine substitute.

• Fresh fish fillets or steaks (tilapia, salmon, swordfish, swai, barramundi, trout, etc)
  
• 1/2 cup of Peach Salsa, per serving
• Salt and ground black pepper to taste
• 1/4 cup fresh chopped parsley, optional

Place fish in a foil wrapper and cover with salsa.  Refrigerate and allow to marinate for at least 30 minutes. When ready to cook, place fish packets on hot grill elevated above coals. Cook 2-6 minutes per side, depending on the thickness of the cut.  Serve with cooked salsa.

More Fabulous Fish:

• A romantic meal with the Passion Fish
• Baked white fish with a potato chip crust
• Barramundi with Chive Spaetzle
• Smoked Salmon Chowder

Photo Credit:  Julie Cecchini