Broiled Calico Bass with Tomato and Cucumber Salsa

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.

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