Recipe courtesy of O’Neill Williams.
Combine tomatoes, onion, jalapenos, vinegar and 1-teaspoon salt. Cover and refrigerate for at least 30 minutes.
Combine paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over fish.
Set EGG for direct cooking (no convEGGtor) at 350°F/177°C.
Gill fillets on Perforated Cooking Grid.
Serve with your favorite salsa.