"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Grilled Orange Roughy with Pineapple Cucumber Salsa Recipe

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This recipe for Grilled Orange Roughy with Pineapple Cucumber Salsa, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Goldsmith
Added: Tuesday, July 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pineapple-Cucumber Salsa
cup low-sodium soy sauce
4 (4 oz.) orange roughy or flounder fillets
cup fresh lime juice (~1 large lime)
3 Tbsp rum (optional)
2 Tbsp honey
Dash of hot sauce
Vegetable cooking spray


Pineapple-Cucumber Salsa:

1 (20 oz.) can pineapple tidbits in juice, drained
1 cups peeled, finely chopped cucumber
cup finely chopped purple onion
2 Tbsp sugar
3 Tbsp fresh lime juice (~1 large lime)
1/8 tsp. dried crushed red pepper

Directions:
Directions:
Pineapple-Cucumber Salsa:
Combine all ingredients in a large bowl; serve immediately or cover and chill if desired.

- Prepare Pineapple-Cucumber Salsa; cover and refrigerate (if desired) until ready to serve.
- Place fish in a large heavy-duty zip-top plastic bag. Combine soy sauce and next 4 ingredients; pour over fish. Seal bag; turn to coat fish. Marinate in refrigerator 30 min.
- Coat grill rack w/cooking spray; place on grill over medium-hot coals (350-400). Remove fish from marinade, discarding marinade. Place fish on rack; grill, covered, 4 min. on each side or until fish flakes easily when tested w/a fork. Place fish on plates and top w/ cup salsa each.

Yields 4 servings

 

 

 

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