This delightfully easy way to broil or grill fish, typical of the Yucatan Peninsula, has that citrus-spicy flavor. In the Yucatan, the chile that is always used is the Habanero, however here we are using a rub instead.  It is simple to prepare and can be used on any moist fish such as Tilapia, Bass, Grouper, Halibut and the like.

Yield: 4 to 6 servings

Temperature: Broil or medium hot grill

Cooking time: approximately 5 minutes

1 ½ teaspoons olive oil for oiling the broiler pan

4 to 6, 4 to 5 oz. firm textured fish filets such as red snapper or Tilapia (see above)

3 Tablespoons fresh lime juice

1 teaspoon or more rub, such as Gordon’s rub*

Few sprigs fresh cilantro or Italian flat leaf parsley for garnish, optional

  1. 1. Preheat the broiler or the grill. Lightly oil broiler pan and place a bit of water in the bottom, then place fish filets on the rack of the pan if broiling.

  1. 2. Sprinkle with freshly squeezed lime juice, then sparingly sprinkle with rub and broil or grill. Broil or grill until fish flakes easily, about 3 to 4 minutes Do not turn, as the fish will flake apart. Serve as a filling for tacos or as entrée over rice garnished with cilantro or parsley sprigs.


This salsa is a great dipping salsa, or over a grilled chicken salad or over any seafood or fish dish. The juicy mango flavors combine quite well with the grilled corn.

Yield: makes about 3 cups or 6 servings

2 large ears yellow or white corn

1 Tablespoon good-quality olive oil, preferably Spanish

1 small green bell pepper, chopped

1 medium white onion, chopped into ¼ inch pieces

2 ripe mangos, chopped

1 Tablespoon crushed caribe chile or to taste

1 Tablespoon freshly squeezed lime juice (1 lime)

½ teaspoon salt

  1. 1. Preheat grill to 400F (205C). Shuck corn, then brush with olive oil. Place corn on grill. Rotate corn as it chars on edges of kernels. When corn is cool enough to handle, slice kernels off cobs into a nonreactive bowl. Add remaining ingredients, then taste and adjust seasonings, if desired. Allow to set about 30 minutes before serving.


If fresh corn is not available, frozen or canned corn can be substituted. Use 1 cup whole kernel corn, drained and place on a cookie sheet and place under the broiler to brown the kernels slightly. Frozen corn on the cob can be grilled.

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