Grilled Fish With Orange-Chile Salsa

Recipe Ingredients

3		Oranges - peeled, sectioned* (medium)
		= (abt 1 1/4 cups segments)
1/4 cup	36g / 1.3oz	Finely-diced green, red or
		Yellow bell pepper
3 tablespoons	45ml	Chopped cilantro - divided
3 tablespoons	45ml	Lime juice - divided
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Minced seeded serrano pepper
		= (or 1 tbspn minced jalapeño pepper)
1 1/4 lbs	567g / 20oz	Firm white fish fillets
		= (such as orange roughy, lingcod,
		Halibut or red snapper)
		Lime slices - as needed
		Zucchini ribbons - cooked

Recipe Instructions

To prepare Orange-Chile Salsa, combine orange segments, bell pepper, 2 tablespoons cilantro, 2 tablespoons lime juice, honey and serrano pepper. Set aside.

Season fish fillets with remaining 1 tablespoon cilantro and 1 tablespoon lime juice. Lightly oil grid to prevent sticking. Grill fish on covered grill over medium Kingsford Briquets 5 minutes.

Turn and top with lime slices, if desired. Grill about 5 minutes until fish flakes easily when tested with fork. Serve with Orange-Chile Salsa. Garnish with zucchini ribbons.

Note: Allow about 10 minutes grilling time per inch thickness of fish fillets.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat, 1 Fruit.

Nutrition Facts: Calories 154; Calories from Fat 7%; Total Fat 1g; Saturated Fat 1g; Protein 21g; Carbohydrates 14g; Cholesterol 28mg; Sodium 88mg; Dietary Fiber 1g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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