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Grilled Tuna w/ Pineapple-Nectarine Sals

Source of Recipe

AHA Cookbook
Grilled Tuna with Pineapple-Nectarine Salsa
Makes 4 Servings

MARINADE
1 teaspoon grated lime zest
2 tablespoons fresh lime juice (1 to 2 medium limes)
2 tablespoons fresh orange juice
1 tablespoon snipped fresh cilantro
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

1 pound tuna, cut into 4 serving pieces

PINEAPPLE-NECTARINE SALSA

1 medium nectarine, diced (3/4 to 1 cup)
8-ounce can pineapple tidbits in their own juice
1 kiwifruit, peeled and diced
2 tablespoons diced red onion
1 tablespoon snipped fresh cilantro
1 teaspoon fresh lemon juice

Combine marinade ingredients in an airtight plastic bag. Add fish and turn bag to coat. Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.

Meanwhile, combine salsa ingredients in a medium bowl. Cover and refrigerate.

Preheat grill (or broiler) on medium-high. Grill fish for 5 to 7 minutes on each side, or until fish is cooked through and flakes easily when tested with a fork. To serve, place fish on dinner plates. Top with salsa.

Per Serving: Calories 191...Protein 28 g...Carbohydrates 16 g...Total Fat 1 g (0 g. sat.)...Sodium 190 mg...% calories from fat 5...Fiber 2g...Cholesterol 53 mg