Ingredients:

1 pound Monkfish Fillets
2 cups chopped cherry tomatoes
2 shallots, minced
1 jalapeno, seeded and minced
3 garlic cloves, minced
1 lime, juiced
3 tablespoons cilantro, chopped
1/4 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon kosher salt

Cooking Directions:

In a medium bowl, mix together the tomatoes, shallots, jalapeno, garlic, lime juice, cilantro and 1/4 teaspoon of salt. Set aside to let the flavors come together.

Remove the dark membrane from the monkfish using a sharp knife. Place the fish in a glass dish and pour a splash of olive oil turning fish to coat.

In a small bowl mix together cumin, chili powder, paprika and salt. Sprinkle over both sides of the fish and rub. Refrigerate for 30 minutes to 2 hours.

Grill fish over medium-high heat, 5 to 7 minutes per side, depending on the thickness of the fish. Turn only once. Let the fish rest for 5 minutes, top with salsa and serve.