Who says an entrée has to be on a plate? Break from tradition and serve this cool, summery meal in a stemmed glass with baked tortilla chips. If you close your eyes, you'll think you're dining in a cantina in Mexico.
Oxmoor House JANUARY 2006
Sprinkle fillets evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fillets on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill, and flake fish into bite-sized pieces.
Combine fish and remaining ingredients in a medium bowl; toss gently. Cover and chill at least 2 hours.
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