This is a light, crunchy salsa that won’t overpower the mild flavor of calico bass. You can also sauté, pan sear or grill the fish. The skin can be left on or off. I like to toss the tomatoes gently in a colander and let rest for a few minutes to drain off some of the tomato liquid before making the salsa.
Broiled Calico Bass with Tomato and Cucumber Salsa
- 4 6 – 8 ounce calico bass fillets
- 1/4 cup melted butter
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- salt and pepper
Tomato and Cucumber Salsa
- 1 cup red grape tomatoes halved
- 1/2 cup cucumbers - peeled seeded and diced
- 2 tablespoons black olives chopped
- 2 tablespoons red onion minced
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro leaves minced
- dash Tabasco
- pinch ground cumin
- 3 tablespoons slivered almond lightly toasted
- salt and pepper to taste
Combine all ingredients in a bowl and toss gently.
Allow to rest at room temperature for 15 minutes before serving.
- Combine butter, lemon juice, garlic powder and a pinch each of salt and pepper. Place fish in a greased baking dish and brush butter mixture over fish. Place fish under a broiler, about 10 inches from the flame or coil. Broil for 6 – 8 minutes or until fish is lightly browned on top and just cooked. Top with salsa.