6 servings (serving size: 1 fillet and 1/4 cup vinaigrette)

This tangy-sweet tomato vinaigrette tastes just as good served with other firm white fish fillets. You can use red wine vinegar instead of balsamic, but balsamic vinegar has a distinctive mellow flavor that makes it worth keeping on your pantry shelf.

How to Make It

Step 1

Preheat broiler.

Step 2

Arrange tomato slices on a large baking sheet. Coat slices with cooking spray, and broil 3 inches from heat 6 to 8 minutes or until browned.

Step 3

Position knife blade in food processor bowl; add tomato, vinegar, and next 3 ingredients. Process until smooth, stopping once to scrape down sides. Add capers, and set aside.

Step 4

Prepare grill.

Step 5

Coat grill rack with cooking spray. Place on grill over medium-hot coals (350° to 400°). Place fillets on rack; grill, covered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter; top evenly with vinaigrette.

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