Grilled Orange Roughy with Pineapple Cucumber Salsa Recipe
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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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