Directions:
- In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
- Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
- Preheat your grill to medium high.
- If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
- Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
- Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.57 Kcal (1250 kJ) | ||
| Calories from fat | 210.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.36g | 36% | |
|---|---|---|---|
| Cholesterol | 52.13mg | 17% | |
| Sodium | 234.1mg | 10% | |
| Potassium | 487.43mg | 10% | |
| Total Carbs | 4.62g | 2% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 16.8g | 34% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 1.5mg | 8% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 149.81 Kcal (627 kJ) | ||
| Calories from fat | 105.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.72g | 36% | |
|---|---|---|---|
| Cholesterol | 26.16mg | 17% | |
| Sodium | 117.47mg | 10% | |
| Potassium | 244.58mg | 10% | |
| Total Carbs | 2.32g | 2% | |
| Sugars | 1.54g | 12% | |
| Dietary Fiber | 0.41g | 3% | |
| Protein | 8.43g | 34% | |
| Vitamin C | 5.2mg | 17% | |
| Iron | 0.7mg | 8% | |
| Calcium | 13.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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