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Fish Fillets with California Salsa

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Fish Fillets with California Salsa
  • Prep 20 min
  • Total 20 min
  • Ingredients 9
  • Servings 2
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Relish this citrusy grilled fish served with salsa – a hearty dinner for two ready in 20 minutes.
By Pillsbury Kitchens
Updated Nov 9, 2010

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    To broil, place food on broiler pan and broil 4 to 6 inches from heat using times provided above as a guide.
  • tip 2
    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.
  • tip 3
    Instead of orange roughy, try any mild flavored white fish in this recipe such as flounder, sole or pike.
  • tip 4
    Fish is a great source of protein and is low in fat.

Nutrition Information

230 Calories, 14g Total Fat, 18g Protein, 8g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
2g
10%
Cholesterol
25mg
8%
Sodium
350mg
15%
Total Carbohydrate
8g
3%
Dietary Fiber
3g
12%
Sugars
2g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Vegetable; 2 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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