Serves 6
- 8 Roma tomatoes
- 2 poblano chiles
- 1 onion, slice rounds
- 1 tbsp. olive oil
- 2 garlic clove
- 2 tbsp. cilantro, picked leaves
- 2 tbsp. lime juice
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. smoked paprika*
- 6-6oz. Tilapia filets
- 2 tbsp. olive oil
- 6 cilantro sprigs
- 6 lime slices, rounds
Light the grill. Coat the tomatoes, chiles, and onions with olive oil. When the grill is hot, char the tomatoes and chilies on all sides. Grill the onions on both sides cooking for approximately five minutes. Remove the vegetables from the grill. Core and quarter the tomatoes and place in a blender. Peel the skin off the chilies and remove the stem and all the seeds, then place them in the blender. Add the onions, garlic, cilantro to the blender and puree. Season the salsa to taste with salt and pepper. Place the mixture in a bowl and set aside until needed. This cause can made days in advance.
Combine salt, black pepper, and smoke paprika. Season the tilapia filets with the season mix. Brush the fish with olive oil. When grilling fish use a hot grill that is brushed and oil the grates well before cooking. I usually use an old kitchen towel to oil the grill.
Once the grill is hot and oiled grill the tilapia for 3 to 4 minutes a side. Carefully remove the fish from the grill. To serve place the fish on a plate and cover with salsa roja.
Garnish each plate with a cilantro sprig and a lime.
*Smoked paprika is an intensely flavored version of traditional paprika made in Spain. It can be found in most grocery store in the spice aisle or www.foodsofspain.com.