Grilled Fish with Fruit and Citrus Vinegar Servings: 4
Ingredients • 1-1/2 pounds (1-inch thick) Pacific Halibut, Sturgeon, or Swordfish • 1 tablespoon salad oil or olive oil • 1 cup chopped ripe mango • 1 cup rinsed, drained blackberries • 2 tablespoons chopped fresh cilantro (coriander) • About 1 cup grapefruit, other citrus, or chili vinegar • Salt and Pepper Directions 1. Rub fish with oil. Place on a greased grill over a solid bed of medium-hot coals (you can hold your hand at grill level 4 to 5 seconds). Turn occasionally until fish is no longer translucent in center (cut to check), about 10 minutes. 2. Place fish on 4 plates. Top with mango, blackberries, cilantro, and half of the vinegar. Season with salt, pepper, and remaining vinegar to taste. Nutritional Information Per Serving Calories: 271 ; Protein: 36 g ; Fat: 7.5 g ; Sodium: 93 mg; Cholesterol: 54 mg ; Carbohydrates: 14 g Exchanges: 1 Fruit, 4 Low-Fat Meat _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
