Fish Fillets with California Salsa

Relish this citrusy grilled fish served with salsa – a hearty dinner for two ready in 20 minutes.

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Servings 2

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ingredients 9
Prep Time 20 min
Total Time 20 min

Ingredients

Salsa

3/4: cup chopped tomato

1/2: cup chopped peeled ripe avocado

2: tablespoons sliced green onions

1: tablespoon chopped fresh cilantro

1/4: teaspoon salt

1: jalapeno chile, chopped

Fish

1: tablespoon oil

1: tablespoon lime juice

1: (8-oz.) pkg. frozen orange roughy fillets, thawed

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Directions

1 GRILL DIRECTIONS: Heat grill. In medium bowl, combine all salsa ingredients; mix well. Set aside.
2 Cut 12-inch-square piece of heavy-duty foil; pierce several holes in foil. In small bowl, combine oil and lime juice; mix well.
3 When ready to grill, brush fish with oil mixture. Place foil on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Place fish fillets on foil. Cook 6 to 7 minutes or until fish flakes easily with fork, turning once. Serve salsa over grilled fish.

EXPERT TIPS

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Expert Tips

To broil, place food on broiler pan and broil 4 to 6 inches from heat using times provided above as a guide.

Fish cooks very quickly on the grill, so watch it closely or it will overcook and become tough. When fish is done, it flakes easily when touched with a fork.

Instead of orange roughy, try any mild flavored white fish in this recipe such as flounder, sole or pike.

Fish is a great source of protein and is low in fat.