If Persimmon tomatoes are not available in your area, substitute another orange tomato variety, such as Valencia. This sweet-tart relish is as tasty with grilled chicken or pork as it is with fish.

Jeanne Thiel Kelley
Recipe by Cooking Light

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Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1 fillet and 1/3 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat.

  • Brush fish with oil; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture; garnish with dill sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

211 calories; calories from fat 26%; fat 6.2g; saturated fat 0.9g; mono fat 2.9g; poly fat 1.6g; protein 34.8g; carbohydrates 2.6g; fiber 0.7g; cholesterol 52mg; iron 1.7mg; sodium 308mg; calcium 81mg.