6 servings (serving size: 1 fish fillet and 1/4 cup tomato mixture)

Any white fish, such as red snapper, grouper, or orange roughy, can be easily substituted to pair with the pungent herb cilantro in this fresh tomato topping.

How to Make It

Step 1

Place chopped tomato in a colander; sprinkle with 1/4 teaspoon salt, and toss tomatoes gently. Let tomatoes drain for 30 minutes.

Step 2

Combine tomato, vinegar, and next 4 ingredients (vinegar through garlic) in a bowl; stir well. Let stand at room temperature 30 minutes.

Step 3

Place fish on a jelly-roll pan coated with cooking spray, and sprinkle grated lemon rind, 1/4 teaspoon salt, and pepper over fish. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with tomato coulis.

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