Grilled Orange Roughy with Pineapple-Cucumber Salsa |
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Prep Time: 6 Minutes Cook Time: 8 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Ingredients:
pineapple-cucumber salsa |
4 (4-ounce) orange roughy or flounder fillets |
1/2 cup low-sodium soy sauce |
1/4 cup fresh lime juice (about 1 large lime) |
3 tablespoons rum (optional) |
2 tablespoons honey |
dash of hot sauce |
vegetable cooking spray |
sliced cucumber (optional) |
Directions:
1. Prepare Pineapple-Cucumber Salsa; cover and refrigerate, if desired, until ready to serve.
2. Place fish in a large heavy-duty, zip-top plastic bag. Combine soy sauce and next 4 ingredients; pour over fish. Seal bag; turn to coat fish. Marinate in refrigerator 30 minutes.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove fish from marinade, discarding marinade. Place fish on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork. Place fish on 4 individual serving plates; top each serving with 1/2 cup Pineapple-Cucumber Salsa. Garnish with cucumber slices, if desired.
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