Receta Grilled Fish With Orange Chile Salsa
Raciónes: 4
Ingredientes
- 3 med oranges peeled, sectioned* (abt 1 1/4 c. segments)
- 1/4 c. finely-diced green, red or possibly yellow bell pepper
- 3 Tbsp. minced cilantro divided
- 3 Tbsp. lime juice divided
- 1 Tbsp. honey
- 1 tsp chopped seeded serrano pepper (or possibly 1 tbspn chopped jalapeno pepper)
- 1 1/4 lb hard white fish fillets (such as orange roughy, lingcod, halibut or possibly red snapper) Lime slices as needed Zucchini ribbons cooked
Direcciones
- To prepare Orange-Chile Salsa, combine orange segments, bell pepper, 2 Tbsp. cilantro, 2 Tbsp. lime juice, honey and serrano pepper. Set aside.
- Season fish fillets with remaining 1 Tbsp. cilantro and 1 Tbsp. lime juice. Lightly oil grid to prevent sticking. Grill fish on covered grill over medium Kingsford Briquets 5 min.
- Turn and top with lime slices, if you like. Grill about 5 min till fish flakes easily when tested with fork. Serve with Orange-Chile Salsa. Garnish with zucchini ribbons.
- Note: Allow about 10 min grilling time per inch thickness of fish fillets.
- This recipe yields 4 servings.
- Comments: Canned mandarin orange segments can be substituted for fresh orange segments, if you like.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 238g | |
Recipe makes 4 servings | |
Calories 245 | |
Calories from Fat 76 | 31% |
Total Fat 8.43g | 11% |
Saturated Fat 1.31g | 5% |
Trans Fat 0.0g | |
Cholesterol 85mg | 28% |
Sodium 73mg | 3% |
Potassium 616mg | 18% |
Total Carbs 14.23g | 4% |
Dietary Fiber 2.0g | 7% |
Sugars 11.56g | 8% |
Protein 27.9g | 45% |