Recipe by Oxmoor House January 1996


Recipe Summary

4 servings.


Ingredient Checklist


Instructions Checklist
  • Place fish in a small bowl. Combine 3 tablespoons lime juice and next 3 ingredients. Pour over fish; toss lightly to coat. Cover and marinate in refrigerator 1 hour.

  • Combine remaining 3 tablespoons lime juice, pineapple, and next 4 ingredients in a small bowl; cover and chill.

  • Combine margarine and next 4 ingredients. Brush mixture evenly on both sides of French roll halves.

  • 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, and cook, covered, 8 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill; set aside, and keep warm. Place rolls on rack. Grill, uncovered, 3 minutes on each side or until toasted.

  • To serve, arrange 1/4 cup lettuce on bottom half of each roll. Place grilled fish on lettuce, and top with 1/2 cup of fruit salsa. Top with remaining roll halves.


Oxmoor House Cooking Light Collection

Nutrition Facts

341 calories; calories from fat 21%; fat 8g; saturated fat 1.4g; mono fat 2.7g; poly fat 3.2g; protein 27g; carbohydrates 40.6g; cholesterol 43mg; sodium 396mg.