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Fish with South Seas Salsa

 Fish with South Seas Salsa
My husband prepares this recipe during the holidays. The mild, marinated fish and the citrus salsa are a special combination. —Amy Schmuker, Kentwood, Michigan
2 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 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

Directions

  • 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.
  • In a small bowl, combine salsa ingredients. Cover and refrigerate
  • until serving.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper

2 of 2

Fish with South Seas Salsa (continued)

Directions (continued)

  • 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).
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.