Grilled Orange Roughy with Pineapple Cucumber Salsa Recipe
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 This recipe for Grilled Orange Roughy with Pineapple Cucumber Salsa, by Kate Goldsmith, is from A Taste of Childhood,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Kate Goldsmith
Added: Tuesday, July 10, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: Pineapple-Cucumber Salsa
½ cup low-sodium soy sauce
4 (4 oz.) orange roughy or flounder fillets
¼ 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
1½ cups peeled, finely chopped cucumber
¼ cup finely chopped purple onion
2 Tbsp sugar
3 Tbsp fresh lime juice (~1 large lime)
1/8 tsp. dried crushed red pepper
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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/ ½ cup salsa each.
Yields 4 servings |
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