Fish with Salsa
Source of Recipe
saving dinner
List of Ingredients
1/4 cup fresh cilantro, finely chopped
4 teaspoons onion, finely chopped
1 1/2 tablespoons lemon juice
2 teaspoons vegetable oil
pinch of salt
1 small tomato, seeded and chopped
1/2 clove garlic, pressed
1.35 oz. canned black olives, chopped and drained
2 5-oz. tuna or other meaty fish steaksRecipe
For salsa, combine all ingredients except tuna in glass bowl. Cover tightly and refrigerate salsa at least 2 to 4 hours to blend flavors (can be done overnight).
Heat coals or gas grill. Place tuna on oiled grill over medium-hot coals. Cook 3 minutes; turn steaks and cook 4 to 5 minutes or until tuna turns opaque in center. Remove from grill; keep warm. Serve with salsa.
OR to broil in the oven, arrange steaks on oiled rack in broiler pan. Broil with steaks about 4 inches from heat 10 to 15 minutes, turning after 6 minutes, until fish flakes easily with fork.
Per serving: 285 Calories; 14g Total Fat; 34g Protein; 2g Fiber; 6g Carbohydrate; 54mg Cholesterol; 327mg Sodium Food Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
SERVING SUGGESTIONS: Steamed asparagus, baby carrots and red potatoes. Can all be done in the same steamer: start with halved potatoes (cook five minutes) add carrots on top (cook another five minutes) and then add asparagus (cook five minutes). Everything will be done at once. Cooking times will vary depending on the size, thickness etc.
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