If you don't have a grill, broil the fish 4–5 inches from heat for 6–8 minutes (without turning) or until opaque in center.
1/4 cup reduced fat vinaigrette or Italian salad dressing
3 tablespoons chopped fresh basil
4 (6-ounce) skinless halibut, red snapper, or sea bass fillets
1 cup diced yellow tomato or cherry tomatoes, halved
1 cup diced ripe avocado
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Preheat grill to medium-high.
Combine dressing and basil in a medium bowl. Remove 2 tablespoons of dressing mixture; spoon over fish. Grill fish 8 minutes or until opaque in center, turning after 4 minutes. Sprinkle with salt and pepper.
While fish cooks, add tomato and avocado to dressing mixture in bowl; toss well. Spoon mixture over grilled fish. Yield: 4 servings (serving size: 1 fish fillet and 1/3 cup tomato mixture).
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