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Grilled Red Snapper w/ Tropical Salsa

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail


Recipe Introduction

OR can be baked. Exchanges
Makes: 6 Servings

- 1 whole red snapper, dressed (about 2 pounds)
- 3 tablespoons lime juice
- 2 cloves garlic, minced
- Tropical Salsa (recipe follows)
- Lime wedges, as garnish
- Cilantro or parsley sprigs, as garnish

Pierce surfaces or fish with long-tined fork; rub with lime juice and garlic. Refrigerate, covered, in large glass baking dish 2 hours.

Grill fish over medium-hot coals, or bake, uncovered, at 400-F., until fish is tender and flakes with a fork, 20 to 25 minutes.

Arrange fish on serving platter; spoon Tropical Salsa around fish. Garnish with lime wedges and cilantro.

TROPICAL SALSA
Makes about 1-1/2 cups

- 1/2 cup cubed papaya or mango
- 1/2 cup cubed pineapple
- 1/2 cup chopped tomato
- 1/4 cup chopped, seeded cucumber
- 1/4 cup cooked black beans
- 1/2 teaspoon minced jalapeno chili
- 2 tablespoons finely chopped cilantro
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 2-3 teaspoons sugar

Combine papaya, pineapple, tomato, cucumber, black beans, jalapeno chili, and cilantro in small bowl; add combined orange and lime juice and sugar and toss. Refrigerate until serving time.

Per Serving (with the Tropical Salsa) equals: Calories: 189, Fat: 2.2 g, Cholesterol: 55.5 mg,Sodium: 75 mg, Protein: 32.1 g, Carbohydrate: 9 g ++++ Exchanges: 3 Meat