Grilled Orange Roughy with Pineapple-Cucumber Salsa

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Marinate: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 29%
  • Fat: 6.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22g
  • Carbohydrate: 14.5g
  • Fiber: 0.3g
  • Cholesterol: 68mg
  • Iron: 0.0mg
  • Sodium: 159mg
  • Calcium: 0.0mg

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)

Preparation

  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.
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