Charcoal Grilled Butterfish and Shrimps with Tomato Orange Salsa


Yesterday dinner's menu was still a no meat meal. It's friday and it's Lent.  My son and his girlfriend made a simple dinner using butterfish and shrimps with some salsa on the side.  It turned out really really good for they served them immediately after grilling, still hot from the live charcoals which complimented the cold tomato orange salsa with cilantro that Ann made.  Thank you guys! 

This is very easy. You don't need a recipe for this. Anybody can chargrill anything.  Bernard said he cooked the fish for about 10 to 15 minutes on high heat.  The shrimps were skewered alternately with cherry tomatoes and a piece of sliced onion.  The salsa was super easy.  Just chop the tomatoes, onion, cilantro and oranges and mix together.  You can sprinkle salt and pepper and drizzle the juice of one lime if you wish.  Think flavor. Anything you put in there  will enhance the flavor. Just do it in moderation. Serve immediately.

*Serves 4
* Serve with steamed rice
*Tested and tried at Chris' kitchen  04/08/2011

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