GRILLED BLUE FISH WITH BLACK BEAN JERSEY TOMATO SALSA

Demonstrated by Chef Jim Cross
Atlantic City Hilton

INGREDIENTS

• 2 8 oz filets of bluefish (very firm) or one whole fish
• 1/4 cup cooked black beans
• 1/2 cup Jersey tomatoes diced small
• 1/4 cup red onion
• 1 TBS each basil, oregano and lemon thyme, chopped fine
• 1 tsp aged balsamic vinegar
• 1 TBS virgin olive oil
• 1 clove chopped garlic
• 1/8 cup cilantro, chopped fine
• salt and fresh ground pepper to taste

PREPARATION

• gently combine salsa ingredients and chill
• season fish with salt and pepper and grill on foil

PRESENTATION

• Place fish on plate
• Spoon salsa over 1/4 of fish
• Serve with grilled corn and assortment of grilled vegetables

HINTS FOR GRILLING VEGETABLES

• Asparagus, squash, eggplant, tomato, mushrooms - 2-3 minutes per side
• Sliced red bliss potatoes - 3-4 minutes per side
• Grilled corn - 5-6 minutes turning frequently
• Onions - (Vidalia or Myan) 3-4 minutes each side