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Grilled Fish with Orange-Chile Salsa




Source of Recipe


KINGSFORD®
Grilled Fish with Orange-Chile Salsa
Makes 4 servings





Ingredients
3 medium oranges, peeled and sectioned* (about 1-1/4 cups segments)
1/4 cup finely diced green, red or yellow bell pepper
3 tablespoons chopped fresh cilantro, divided
3 tablespoons lime juice, divided
1 tablespoon honey
1 teaspoon minced, seeded serrano pepper or 1 tablespoon minced jalapeño pepper**
1-1/4 pounds firm white fish fillets, such as orange roughy, lingcod, halibut or red snapper
Lime slices
Zucchini ribbons, cooked

*Canned mandarin orange segments can be substituted for fresh orange segments, if desired.
**Chile peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch your eyes. Wash hands after handling peppers.




To prepare Orange-Chile Salsa, combine orange segments, bell pepper, 2 tablespoons cilantro, 2 tablespoons lime juice, honey and serrano pepper. Set aside.

Season fish fillets with remaining 1 tablespoon cilantro and 1 tablespoon lime juice. Lightly oil grid to prevent sticking. Grill fish on covered grill over medium KINGSFORD® Briquets 5 minutes. Turn and top with lime slices, if desired. Grill about 5 minutes until fish flakes easily when tested with fork. Serve with Orange-Chile Salsa. Garnish with zucchini ribbons.


Note Allow about 10 minutes grilling time per inch thickness of fish fillets.