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Grilled Orange Roughy With Pineapple Cucumber Salsa

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Ingredients
  Pineapple cucumber salsa 1⁄2 Cup (8 tbs)
  Low salt soy sauce 1⁄2 Cup (8 tbs)
  Fresh lime juice 1⁄4 Cup (4 tbs)
  White rum 3 Tablespoon
  Honey 2 Tablespoon
  Hot sauce 1 Dash
  Orange roughy fillets 16 Ounce (Four 4 Ounce)
  Cooking spray 1 Tablespoon
Directions

Prepare Pineapple-Cucumber Salsa; set aside.
Combine soy sauce and next 4 ingredients in a shallow dish; stir well.
Add fish, turning to coat.
Cover and marinate in refrigerator 30 minutes.
Prepare grill.
Remove fish from dish; discard marinade.
Place fish on grill rack coated with cooking spray; cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork.

Recipe Summary

Method: 
Grilling

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