Ingredients
4 serving
4 serving
14 to 16 ounces fresh or frozen salmon or halibut fillets, about 1 inch thick
3/4 cup chopped fresh strawberries or chopped, peeled peaches or nectarines
1/3 cup chopped, peeled kiwifruit or fresh apricots
3/4 cup ripped black or green olives, halved.
1 tablespoon snipped fresh cilantro
1 tablespoon orange juice or apple juice
1 fresh jalapeno chile pepper, seeded and chopped*
4 tablespoons olive oil, just taste it, depends on you.
1/4 teaspoon lemon-pepper seasoning
Nonstick cooking spray
Fresh cilantro sprigs (optional)
3/4 cup chopped fresh strawberries or chopped, peeled peaches or nectarines
1/3 cup chopped, peeled kiwifruit or fresh apricots
3/4 cup ripped black or green olives, halved.
1 tablespoon snipped fresh cilantro
1 tablespoon orange juice or apple juice
1 fresh jalapeno chile pepper, seeded and chopped*
4 tablespoons olive oil, just taste it, depends on you.
1/4 teaspoon lemon-pepper seasoning
Nonstick cooking spray
Fresh cilantro sprigs (optional)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size
pieces.
2. For fruit salsa, in a medium bowl, stir together strawberries, peaches, or
nectarines; kiwifruit or apricots; the snipped cilantro; the orange juice or apple juice;
and jalapeno chile pepper and olives. Set aside.
3. Brush both sides of each fish piece with oil. Sprinkle with lemon-pepper seasoning.
4. Coat the unheated rack of a broiler pan with nonstick cooking spray. Place fish on
rack. Broil 4 inches from heat for 8 to 12 minutes or just until fish flakes easily when
tested with a fork, turning once halfway through broiling. Serve with the fruit salsa. If
desired, garnish with cilantro sprigs. Makes 4 servings.
*Note: Because chile peppers contain volatile oils that can burn your skin and eyes,
avoid direct contact with them as much as possible. When working with chile peppers,
wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your
hands and nails well with soap and warm water.
Grill Method: Coat the unheated rack of an uncovered grill with nonstick cooking
spray. Place fish on rack directly over medium coals. Grill for 8 to 12 minutes or just
until fish flakes easily when tested with a fork, turning once halfway through grilling.
Prep: 20 minutes
Broil: 8 minutes
Low calorie:130
Source:BHG
Transformed:FPS
Broil: 8 minutes
Low calorie:130
Source:BHG
Transformed:FPS
