Grilled Halibut with Tomato-Avocado Salsa ( 5 points)

Recipe Ingredients

		Tomato-Avocado Salsa - (recipe follows)
1 1/2 lbs	681g / 24oz	Halibut, tuna or swordfish steaks - 3/4 to 1-inch
		Thick
2 tablespoons	30ml	Olive or vegetable oil
1 tablespoon	15ml	Lemon juice
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground cumin
1/8 teaspoon	0.6ml	Ground red pepper (cayenne)
1		Garlic - crushed
		**TOMATO-AVOCADO SALSA**
2		Tomatoes - chopped (1 1/2 cups) (medium)
2		Green onoins - thinly sliced
1		Avocado - peeled and coarsley (medium) chopped
1		Jalapeño chili - seeded (small)
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
2 teaspoons	10ml	Lemon juice
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Prepare Tomato-Avocado Salsa. If fish steaks are large, cut into 6 serving

pieces. Mix remaining ingredients in shallow nonmetal dish or heavy-duty

resealable plastic bag. Place fish in dish; turn to coat with marinade.

Cover dish or seal bag and refrigerate at least 30 minutes but no longer

than 2 hours.

Heat coals or gas grill. Remove fish from marinade; reserve marinade.

Cover

and grill fish about 4 inches from medium coals 15 to 20 minutes, brushing

2

or 3 times with marinade and turning once, until fish flakes easily with

fork. Discard any remaining marinade. Serve fish with salsa.

TOMATO-AVOCADO SALSA:

Mix all ingredients. Cover and refrigerate about 20 minutes or until

chilled.

Copyright:

"© General Mills, Inc. 1998."

Per serving: 224 Calories (kcal); 11g Total Fat; (43% calories from fat);

26g Protein; 5g Carbohydrate; 53mg Cholesterol; 228mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

2

Fat; 0 Other Carbohydrates

Serving Ideas : Serve leftover salsa with tortilla chips the next day!

Shared by: S. May, PointsTowardSuccess

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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