Grilled Fish Mexicana with Salsa
Serves 4

Ingredients
1 lb. mild-flavored fish steaks or fillets
Marinade
1/3 cup lime juice
3 cloves garlic, minced
1 tbsp. polyunsaturated oil
1/4 cup beer
1 tbsp. parsley, chopped
1/2 tsp. cumin
2 tsp. Dijon mustard
Pepper to taste

Salsa
2 medium tomatoes, peeled, seeded and coarsely chopped
1/4 cup red onion, chopped
3 Tbsp. green chilies, diced
2 to 3 dashes liquid hot pepper sauce

Preparation

Marinade

• Place fish stakes or fillets in marinade dish and set aside.
• Combine remaining ingredients except salsa; pour over fish.
• Cover and marinate for one hour, turning once.
• While fish is marinating, make Salsa.
• Drain fish, reserving marinade. Place on lightly oiled grill, 4 to 5 inches from hot coals.
• Cook 4 to 5 minutes; baste with marinade and turn.
• Cook an additional 4 to 5 minutes, or until fish flakes when tested with a fork.
• Top with salsa.

Salsa

• Combine all ingredients and blend well.
• Let stand at room temperature or refrigerate for 15 to 20 minutes to blend flavors.
• Makes about 1-1/4 cups of sauce.