Grilled Fish with Pineapple Salsa
Nutrition
Calories: 394 kcalCarbohydrates: 29 gProtein: 50 gFat: 28 gSaturated Fat: 15 gCholesterol: 119 mgSodium: 649 mgFiber: 13 gSugar: 23 gVitamin A: 55.625 IUCalcium: 112 mgIron: 15 mg
Ingredients
- 2 tbsp low-sodium soy sauce
- 1 tbsp canola oil
- 1 tbsp fresh lime juice
- 1 cup onion diced
- 2 whole Garlic cloves crushed through a press
- 4 each whitefish fillets 5oz. each
- 4 sprigs fresh cilantro
- 2 cups fresh pineapple diced
- 1 med tomato diced
- 1/2 cup chopped fresh cilantro
- 2 tbsp chopped red onion
- 1 med jalapeno pepper seeded and chopped
- 1/2 tbsp sugar or more to taste
- 1 teaspoon ground cumin or more to taste
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
Instructions
- Light grill or preheat oven to 450 degrees F.
- For marinade: Mix soy sauce, oil, lime juice, onion and garlic together. Place fish in marinade for 15 minutes.
- Cut four 10-inch-square pieces of aluminum foil. Remove fish from marinade, saving liquid. Place each portion of fish on a piece of aluminum foil and spoon any remaining marinade over fish. Place a sprig of cilantro on each piece. Bring the edges together, seal each packet and place on the grill or a baking tray in the oven. For a 1-inch fillet, cook for 10 minutes, or until opaque.
- Turn fish packet over once or twice during the cooking. Check fish by opening the foil and sticking the point of a knife into the flesh. Place a packet on each plate and let the guests open their own, or remove fish from the packet and serve on individual plates.
- For salsa: Mix all ingredients together. Taste for seasoning and add more sugar, cumin, salt or pepper as needed. Place in a serving dish and serve with fish.