Recipe by Cooking Light August 2010


Credit: John Autry; Styling: Cindy Barr

Recipe Summary

35 mins
4 servings (serving size: 1 fillet and about 1/3 cup salsa)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat fish dry.

  • Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals.

  • Combine peaches, shallots, juice, and oil in a medium bowl; stir in 1/8 teaspoon table salt. Sprinkle remaining 1/4 teaspoon table salt and pepper evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes. Turn fish over and move over indirect heat; grill 12 minutes or until desired degree of doneness. Stir mint into peach mixture. Serve with fish.

Nutrition Facts

231 calories; fat 7.7g; saturated fat 1.4g; mono fat 3.7g; poly fat 1.9g; protein 31.9g; carbohydrates 8.1g; fiber 0.8g; cholesterol 140mg; iron 1.8mg; sodium 514mg; calcium 31mg.