Bluefish with Fresh Tomato Coulis

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Any white fish, such as red snapper, grouper, or orange roughy, can be easily substituted to pair with the pungent herb cilantro in this fresh tomato topping.
6 servings (serving size: 1 fish fillet and 1/4 cup tomato mixture)


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2 cups coarsely chopped tomato
1/4 teaspoon salt
3 tablespoons red wine vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon minced shallot
1 tablespoon olive oil
1 small garlic clove, crushed
6 (6-ounce) bluefish fillets
Cooking spray
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon pepper


Place chopped tomato in a colander; sprinkle with 1/4 teaspoon salt, and toss tomatoes gently. Let tomatoes drain for 30 minutes.

Combine tomato, vinegar, and next 4 ingredients (vinegar through garlic) in a bowl; stir well. Let stand at room temperature 30 minutes.

Place fish on a jelly-roll pan coated with cooking spray, and sprinkle grated lemon rind, 1/4 teaspoon salt, and pepper over fish. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with tomato coulis.

Created date

April 2004

Nutritional Information

Calories 207
Caloriesfromfat 21 %
Fat 4.9 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 1.1 g
Protein 35.5 g
Carbohydrate 3.6 g
Fiber 0.9 g
Cholesterol 63 mg
Iron 0.7 mg
Sodium 262 mg
Calcium 62 mg