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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you don't have a grill, broil the fish 4–5 inches from heat for 6–8 minutes (without turning) or until opaque in center. Ingredients:
1/4 cup reduced fat vinaigrette or italian salad dressing |
3 tablespoons chopped fresh basil |
4 (6-ounce) skinless halibut, red snapper, or sea bass fillets |
1 cup diced yellow tomato or cherry tomatoes, halved |
1 cup diced ripe avocado |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat grill to medium-high.
2. Combine dressing and basil in a medium bowl. Remove 2 tablespoons of dressing mixture; spoon over fish. Grill fish 8 minutes or until opaque in center, turning after 4 minutes. Sprinkle with salt and pepper.
3. While fish cooks, add tomato and avocado to dressing mixture in bowl; toss well. Spoon mixture over grilled fish. Yield: 4 servings (serving size: 1 fish fillet and 1/3 cup tomato mixture).
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