Combine all ingredients. Mix gently.
Refrigerate, covered, 1 to 2 hrs. Amount:
Grilled Fish Steaks:
Choose sea bass, salmon, swordfish, tuna or halibut. Rinse fish; pat dry with paper towels.
Brush fish with oil.
To Grill: Prepare grill. Spray grill rack with no-stick cooking spray. Using direct heat cooking method, arrange fish on grill rack 4-5" over medium-hot coals. Grill, covered, until slightly opaque
in center (about 10 min. per inch of thickness measured at its thickest part), turning once.
To Serve: Top each fish serving evenly with salsa.
From:   Neris, firstname.lastname@example.org
Posted By:   Neris, Via: Chile Head Mailing List
Post Date:   Fri, 3 Mar 2000
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