Fish Fillets with California Salsa

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

By Pillsbury Kitchens

November 9, 2010

Salsa

3/4

cup chopped tomato

1/2

cup chopped peeled ripe avocado

tablespoons sliced green onions

tablespoon chopped fresh cilantro

1/4

teaspoon salt

jalapeno chile, chopped

tablespoon oil

tablespoon lime juice

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

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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.

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.