Grilled Fish with Gazpacho Salsa
Prep time:
Cook time:
Total time:
Serves: 4
Antioxidant-rich Del Monte® Diced Tomatoes with Onion and Garlic help transform red snapper into a heart-smart Mexican-style entrée. Toss in some chopped cilantro for extra punch.
Ingredients
- 1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH GARLIC AND ONION
- ¼ CUP HOT SALSA
- ¼ CUP FRESH LIME JUICE
- 1-1/4 LB. RED SNAPPER
- ⅓ CUP DICED CUCUMBER
- ⅓ CUP SLICED GREEN ONION
- ¼ CUP DICED GREEN PEPPER
- 1 TSP. CANOLA OIL
- (OPTIONAL) SALT
- (OPTIONAL) PEPPER
- (OPTIONAL) CILANTRO, CHOPPED
- (OPTIONAL) LIME WEDGES
Instructions
- DRAIN TOMATOES, RESERVING JUICE. COMBINE RESERVED JUICE, SALSA AND LIME JUICE. POUR HALF THIS MIXTURE OVER FISH AND MARINATE IN REFRIGERATOR FOR 30 MINUTES. DO NOT LEAVE FISH IN MARINADE LONGER THAN 30 MINUTES.
- COMBINE TOMATOES WITH REMAINING MARINADE, CUCUMBER, ONION, GREEN PEPPER AND OIL. CHILL, IF DESIRED.
- REMOVE FISH FROM MARINADE; SEASON TO TASTE WITH SALT AND PEPPER. PLACE ON GRILL (IN A GRILL BASKET) ON MEDIUM HEAT AND COOK 2-3 MINUTES PER SIDE OR UNTIL FISH FLAKES EASILY WITH A FORK.
- TOP FISH WITH SALSA AND GARNISH WITH CHOPPED CILANTRO AND LIME WEDGES, IF DESIRED.
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