Grilled Fish with Plum Salsa

Plums make this fish dish sweeter – so try pairing a sweeter wine – like Michael David Winery’s Symphony  A blend with Muscat grapes, among others, make the perfect summer grilling wine. Add a fresh garden salad and grill some bread and you are in business for a patio party. Be sure to invite me over.


Grilled Fish with Plum Salsa


  • 4 6 – 8 ounce fish fillets skin on or off
  • 2 Tbls olive oil
  • kosher salt and pepper

Plum Salsa

  • 3 medium ripe plums seed removed – chopped
  • 1/4 cup red onion finely diced
  • 1 jalapeno pepper seeded and minced
  • 1/4 cup red bell pepper finely diced
  • 1/2 tsp gingerroot peeled and minced
  • 1/4 tsp sesame oil
  • 2 Tbls rice vinegar
  • 1 tsp lime juice
  • 2 Tbls cilantro leaves minced
  • dash Asian chili sauce or any hot sauce


  • To prepare salsa, combine all ingredients in a bowl and toss lightly to combine flavors. Rest at room temperature for 30 minutes. Rub fish with oil and season with salt and pepper. Place on a medium-hot grill and cook on both sides until just cooked. Spoon salsa over fish.


If your plums are a little tart, add a pinch of brown sugar. If hot salsa is your thing, add some minced habanero pepper

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