Grilled Fish With Salsa
|Quartered cherry tomatoes||1⁄2 Cup (8 tbs)|
|Cubed mango/Papaya||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Cubed avocado||1⁄4 Cup (4 tbs)|
|Chopped cilantro/Chopped parsley||2 Tablespoon|
|Olive oil/Vegetable oil||1 Tablespoon|
|Lime juice||2 Tablespoon|
|Minced jalapeno||1 Teaspoon|
|White fish fillets||1 1⁄4 Pound (Ling Cod, Red Snapper Or Halibut)|
In small bowl, combine tomatoes, mango, onion, avocado, cilantro, oil, 1 tablespoon of the lime juice and the jalapeno pepper.
Season with salt and pepper to taste; set aside.
Measure fish at its thickest part to determine cooking time.
Sprinkle both sides of fish with remaining 1 tablespoon lime juice and additional pepper.
Lightly oil grid.
Grill fillets, on covered grill, over medium-hot Charcoal Briquets 10 minutes per inch of thickness or until fish flakes easily when tested with fork.
Garnish with additional mango or papaya slices, if desired.
Serving size: Complete recipe
Calories 833 Calories from Fat 316
% Daily Value*
Total Fat 36 g55.8%
Saturated Fat 3.3 g16.7%
Trans Fat 0 g
Cholesterol 375 mg125%
Sodium 975 mg40.6%
Total Carbohydrates 31 g10.4%
Dietary Fiber 9 g36%
Sugars 18.3 g
Protein 104 g208.4%
Vitamin A 108.2% Vitamin C 148.9%
Calcium 38.8% Iron 11.2%
*Based on a 2000 Calorie diet