Grilled Orange Roughy With Pineapple Cucumber Salsa
|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|
|Hot sauce||1 Dash|
|Orange roughy fillets||16 Ounce (Four 4 Ounce)|
|Cooking spray||1 Tablespoon|
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.
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.