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Fish with South Seas Salsa Recipe
Fish with South Seas Salsa Recipe photo by Taste of Home

Fish with South Seas Salsa Recipe

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My husband prepares this recipe during the holidays. The mild, marinated fish and the citrus salsa are a special combination. —Amy Schmuker, Kentwood, Michigan
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 2 servings


  • 1/4 cup white wine or 1/4 cup white grape juice plus 1 teaspoon cider vinegar
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 2 halibut or tuna steaks (6 ounces each)
  • SALSA:
  • 1 medium tomato, seeded and chopped
  • 1 small orange, peeled, seeded and chopped
  • 1 tablespoon flaked coconut
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped red onion
  • 2 teaspoons orange juice
  • 3/4 teaspoon balsamic vinegar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon lime juice
  • Dash cayenne pepper

Nutritional Facts

1 swordfish steak with 1/3 cup salsa equals 267 calories, 7 g fat (2 g saturated fat), 54 mg cholesterol, 106 mg sodium, 12 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 starch 1/2 fat.


  1. In a large resealable plastic bag, combine the wine, oil and garlic; add fish. Seal bag and turn to coat; refrigerate for up to 1 hour.
  2. In a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
  3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 2 servings (2/3 cup salsa).
Originally published as Fish with South Seas Salsa in Cooking for 2 Winter 2009, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jun. 9, 2014

"I thought the salsa was very interesting. I can't say it was the best salsa I have ever made, but I liked the orange and coconut."

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