Grilled Fish with Tropical Salsa
An easy but great recipe for summer grilled fish.

Servings: 6

• 1 cup 1/4-inch pieces peeled cored pineapple
• 3/4 cup 1/4-inch pieces peeled pitted mango
• 2/3 cup 1/4-inch pieces red bell pepper
• 1/2 cup 1/4-inch pieces seeded tomato
• 1/3 cup 1/4-inch pieces seeded English hothouse cucumber
• 1/3 cup 1/4-inch pieces red onion
• 3 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh mint
• 2 tablespoons minced seeded jalapeño chili
• 2 tablespoons fresh lime juice
• 6 - 6 ounce halibut or sea bass fillets
• Olive oil (about 1 tablespoon)

Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.

Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

Per Serving (Halibut): 241 Calories; 6g Fat (24.5% calories from fat); 1 g Saturated Fat 36g Protein; 8g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

Per Serving (Sea Bass): 219 Calories; 6g Fat (24.8% calories from fat); 1g Saturated Fat; 32g Protein; 8g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

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