Grouper Dagwoods with Melon Salsa

Oxmoor House
4 servings.


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4 (4-ounce) grouper fillets
1/4 cup plus 2 tablespoons fresh lime juice, divided
2 teaspoons honey
2 teaspoons minced garlic
1 teaspoon peeled, minced gingerroot
1 cup diced fresh pineapple
1/2 cup diced cantaloupe
1/2 cup diced honeydew melon
1/4 cup chopped purple onion
3 tablespoons minced jalapeno pepper
3 tablespoons reduced-calorie margarine, melted
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh marjoram
1 tablespoon chopped fresh chives
1 teaspoon sugar
4 (1 1/2-ounce) French rolls, split
Vegetable cooking spray
1 cup shredded Bibb lettuce


Place fish in a small bowl. Combine 3 tablespoons lime juice and next 3 ingredients. Pour over fish; toss lightly to coat. Cover and marinate in refrigerator 1 hour.

Combine remaining 3 tablespoons lime juice, pineapple, and next 4 ingredients in a small bowl; cover and chill.

Combine margarine and next 4 ingredients. Brush mixture evenly on both sides of French roll halves.

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, and cook, covered, 8 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill; set aside, and keep warm. Place rolls on rack. Grill, uncovered, 3 minutes on each side or until toasted.

To serve, arrange 1/4 cup lettuce on bottom half of each roll. Place grilled fish on lettuce, and top with 1/2 cup of fruit salsa. Top with remaining roll halves.

Created date

August 2009

Nutritional Information

Calories 341
Caloriesfromfat 21 %
Fat 8 g
Satfat 1.4 g
Monofat 2.7 g
Polyfat 3.2 g
Protein 27 g
Carbohydrate 40.6 g
Fiber 0.0 g
Cholesterol 43 mg
Iron 0.0 mg
Sodium 396 mg
Calcium 0.0 mg