Grilled Grouper with Heirloom Tomato Salsa

• 2 heirloom tomatoes (about 1 pound), cored and chopped
• 2 tablespoons diced white onion
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• 1 tablespoon extra-virgin olive oil
• Sea salt and freshly ground black pepper
• One 1 1/2-pound grouper fillet, about 1 inch thick, skin on
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh cilantro
• Sea salt and freshly ground black pepper
• 1 lime, cut into wedges

1. Combine the tomatoes, onion, cilantro, lime juice, and olive oil in a bowl, season with salt and pepper to taste, and stir to mix.
2. The salsa can be made up to 2 days in advance and refrigerated in an airtight container until ready to serve.
3. When ready to cook the fish, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a bright red glow; if using a gas grill, heat the grill on high.
4. Oil the grill grates.
5. Place the fillet on a plate, skin side down, and rub the olive oil on the fleshy side.
6. Sprinkle with the cilantro and season with salt and pepper to taste, pressing lightly to adhere.
7. Place the fish, flesh side down, on the grill and cook for 3 to 4 minutes, depending on the thickness of the fillet.
8. The fish will start to turn white around the edges and release from the grill easily when it is ready to be turned.
9. Flip the fillet over onto a piece of aluminum foil on the grill.
10. Cover the grill with the lid or cover the fish with another piece of foil and cook for another 3 to 4 minutes, until cooked through and flaky.
11. Remove the fish from the grill, place on a large serving platter or divide evenly between individual plates, and serve warm, topped with lots of fresh salsa and lime wedges for squeezing over the fish.

tomatoes, white onion, fresh cilantro, lime, extravirgin olive oil, salt, fillet, extravirgin olive oil, fresh cilantro, salt, lime

Taken from www.epicurious.com/recipes/food/views/grilled-grouper-with-heirloom-tomato-salsa-383665 (may not work)