Who says an entrée has to be on a plate? Break from tradition and serve this cool, summery meal in a stemmed glass with baked tortilla chips. If you close your eyes, you'll think you're dining in a cantina in Mexico.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
26 mins
cook:
12 mins
additional:
2 hrs
total:
2 hrs 38 mins
Yield:
3 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Sprinkle fillets evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fillets on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill, and flake fish into bite-sized pieces.

  • Combine fish and remaining ingredients in a medium bowl; toss gently. Cover and chill at least 2 hours.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

218 calories; fat 6.6g; saturated fat 1.1g; protein 30.5g; carbohydrates 9.2g; cholesterol 56mg; iron 1.9mg; sodium 480mg; calories from fat 27%; fiber 1.3g; calcium 56mg.
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