Categories: Fish, low cal, not tried
Ingredients
- Tomato-Avocado Salsa
- 1 large tomato, chopped (1 cup)
- 2 medium green onions, thinly sliced (2 tablespoons)
- 1 medium avocado, peeled, coarsely chopped
- 1 small jalapeño chile, seeded, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 teaspoons lemon juice
- 2 teaspoons olive or vegetable oil
- 1/4 teaspoon salt
- Fish
- 1 lb halibut or other firm fish steaks, 3/4 to 1 inch thick
- 2 tablespoons olive or vegetable oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper (cayenne)
- 1 clove garlic, finely chopped
Directions
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In medium bowl, mix salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
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If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours to marinate.
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Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Place fish on grill over medium heat. Cover grill; cook 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Divide fish and salsa among 3 dinner plates.