Grilled Orange Roughy with Pineapple-Cucumber Salsa

Oxmoor House
4 servings.

Ingredients

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4 (4-ounce) orange roughy or flounder fillets
1/2 cup low-sodium soy sauce
1/4 cup fresh lime juice (about 1 large lime)
3 tablespoons rum (optional)
2 tablespoons honey
Dash of hot sauce
Vegetable cooking spray
Sliced cucumber (optional)

Preparation

Prep: 6 Minutes
Cook: 8 Minutes
Marinate: 30 Minutes

Prepare Pineapple-Cucumber Salsa; cover and refrigerate, if desired, until ready to serve.

Place fish in a large heavy-duty, zip-top plastic bag. Combine soy sauce and next 4 ingredients; pour over fish. Seal bag; turn to coat fish. Marinate in refrigerator 30 minutes.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove fish from marinade, discarding marinade. Place fish on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork. Place fish on 4 individual serving plates; top each serving with 1/2 cup Pineapple-Cucumber Salsa. Garnish with cucumber slices, if desired.

Created date

August 2009

Nutritional Information

Calories 216
Caloriesfromfat 29 %
Fat 6.9 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22 g
Carbohydrate 14.5 g
Fiber 0.3 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 159 mg
Calcium 0.0 mg