Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

If you prefer a milder relish, remove seeds from the jalapeño before grilling.

Mary Drennen Ankar
Recipe by Cooking Light September 2009

Gallery

Photo: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and about 1/2 cup salsa)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Place tomatoes, onion, and jalapeño on grill rack coated with cooking spray; grill tomatoes, cut side down, 6 minutes. Turn; grill for 1 minute. Grill onion and jalapeño for 6 minutes on each side or until lightly browned. Remove from grill, and cool slightly. Coarsely chop tomatoes and onion; finely chop jalapeño. Combine tomatoes, onion, jalapeño, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and juice from 1/2 lime. Serve salsa over fish. Garnish with lime wedges.

    Advertisement

Nutrition Facts

336 calories; fat 18.6g; saturated fat 3.7g; mono fat 6.6g; poly fat 6.8g; protein 34.7g; carbohydrates 6.2g; fiber 1.7g; cholesterol 100mg; iron 0.9mg; sodium 399mg; calcium 32mg.
Advertisement
Advertisement