Grilled Fish with Two-Tomato salsa
  • 1 large tomato, cored and diced
  • 1 pint yellow cherry tomatoes, diced (1 1/2 cups)
  • 2 tablespoons. chopped cilantro
  • 1 tablespoon ginger preserves, chopped
  • 3/4 teaspoon salt, divided
  • 1 jalapeņo pepper, seeded and minced
  • 1/4 cup olive oil
  • Juice and grated rind of 1 lime
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 2 pounds (3/4" thick) salmon fillets or swordfish steaks
  • Lime wedges for garnish

1. Mix tomato, cherry tomatoes, cilantro, ginger preserves, 1/2 teaspoon salt, and jalapeņo pepper in medium bowl.
2. In a small measuring cup, combine olive oil, lime juice and rind, onion, and garlic. Place fish in 9" square glass baking dish. Pour half of the oil mixture over the fish, turning to coat; marinate 1 to 2 hours. Stir remaining mixture into tomatoes.
3. Sprinkle fish with 1/4 teaspoon salt. Broil or grill fish 3 to 5 minutes per side until cooked through. Serve with salsa and lime wedges.
Salmon, per serving: 585 calories (60% from fat); 38 g fat.
Swordfish, per serving: 445 calories (48% from fat); 23 g fat.
Servings per Recipe: 4

The Redbook Cook
www.homearts.com

Photograph by Brian Hagiwala

 

 

 
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