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Grilled Orange Roughy with Pineapple-Cucumber Salsa

Prep time 6 mins
Cook time 8 mins
Marinate time 30 mins
Yield 4 servings.

Ingredients

  • Pineapple-Cucumber Salsa
  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook