Recipe by Oxmoor House January 1998

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Recipe Summary

prep:
6 mins
cook:
8 mins
marinate:
30 mins
total:
44 mins
Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Source

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

Nutrition Facts

216 calories; calories from fat 29%; fat 6.9g; saturated fat 1g; protein 22g; carbohydrates 14.5g; fiber 0.3g; cholesterol 68mg; sodium 159mg.
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