Kenyan Kachumbari Salad with Grilled Fish

Ingredients

• 1.5 lb Firm white fish fillets (tilapia or snapper)
• 3 medium Tomatoes
• 1 medium Red onion
• 1 small Green chili (or jalapeño)
• 0.5 cup Cilantro
• 3 tbsp Lemon juice
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Prepare the kachumbari salad: Dice the 3 medium tomatoes into 1/2-inch cubes. Finely dice the 1 medium red onion. Finely mince the 1 small green chili (or jalapeño), removing seeds if you prefer less heat. Chop the 0.5 cup cilantro. Combine the diced tomatoes, diced red onion, minced green chili, and chopped cilantro in a medium bowl.
2. 2Add the dressing to the kachumbari: Pour the 3 tablespoons of lemon juice and 2 tablespoons of olive oil over the vegetables. Sprinkle in the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Mix everything together gently until well combined. Set the kachumbari salad aside to allow the flavors to meld while you prepare the fish.
3. 3Prepare the fish for grilling: Pat the 1.5 lb firm white fish fillets dry with paper towels. Brush both sides of the fish fillets lightly with a little of the 2 tablespoons of olive oil (you may have a small amount leftover). Season both sides of the fish with a little of the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper (you may have a small amount leftover).
4. 4Preheat the grill: Prepare your grill for medium-high heat. Aim for a temperature of around 400°F (200°C). Ensure the grill grates are clean.
5. 5Grill the fish: Place the seasoned fish fillets on the preheated grill. Grill for 4-5 minutes per side. The fish is cooked through when it is opaque and flakes easily when gently pressed with a fork. For thicker fillets, ensure the internal temperature reaches 145°F (63°C).
6. 6Serve the dish: Carefully remove the grilled fish from the grill. Place a portion of the grilled fish onto each plate. Spoon a generous amount of the prepared kachumbari salad over or alongside the fish.

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