Cookwith

Name: Boogaloo Night Grilled Fish Veracruzana with Charred Veg Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 6-oz skin-on white fish fillets (snapper or halibut, sustainably sourced); 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp ground black pepper; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1 medium red onion, sliced into thick rings; 1 red bell pepper, quartered; 1 poblano pepper, quartered; 1 medium zucchini, sliced lengthwise into planks; 3 cloves garlic, unpeeled; 1 jalapeño, halved and seeded; 2 medium heirloom tomatoes, halved; 1/4 cup pitted green olives, roughly chopped; 2 tbsp capers, drained; 2 tbsp fresh cilantro, chopped (plus extra for garnish); 1 tbsp fresh lime juice; 1 tbsp red wine vinegar; 1/4 cup avocado, diced (for garnish)

Boogaloo Night Grilled Fish Veracruzana with Charred Veg Salsa

CrushedLemon1034

Inspired by the revolutionary spirit of the 1960s and the boundary-breaking rhythms of the boogaloo, this dish fuses the soulful flavors of Veracruz with the California coast. Charred, smoky vegetables—seasoned with Latin spice and kissed with the grill—are transformed into a vibrant salsa, echoing the communal, from-scratch ethos of the era’s counterculture kitchens. Grilled sustainable white fish, juicy and crisp-skinned, is layered on top, bringing together bright acidity, briny pops of olives and capers, and creamy avocado for a bold, harmonious plate that’s as lively as a dance floor. Perfect for a summer evening with friends.

Ingredients

Instructions

Preheat your grill or grill pan to medium-high. Place the onion, bell pepper, poblano, zucchini, garlic, jalapeño, and tomatoes on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with a pinch of salt.
Grill the vegetables until charred and tender, turning occasionally, about 6-10 minutes. Remove the garlic after 5 minutes so it doesn’t burn. Set grilled vegetables aside to cool slightly.
Meanwhile, pat the fish fillets dry. Brush with the remaining olive oil, and season both sides with salt, black pepper, smoked paprika, cumin, and oregano. Let sit at room temperature while vegetables grill.
Peel the grilled garlic and finely chop. Chop the rest of the grilled vegetables into bite-sized pieces. In a large bowl, combine grilled vegetables, garlic, olives, capers, cilantro, lime juice, and vinegar. Toss gently and taste for seasoning.
Grill the fish fillets skin-side down until the skin is crisp and the flesh turns opaque, 3-4 minutes per side, depending on thickness. Flip carefully to avoid breaking.
To serve, spoon a generous amount of the charred vegetable salsa onto each plate. Top with a piece of grilled fish. Garnish with diced avocado and extra cilantro. Serve immediately.