Grouper Dagwoods with Melon Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) grouper fillets |
1/4 cup plus 2 tablespoons fresh lime juice, divided |
2 teaspoons honey |
2 teaspoons minced garlic |
1 teaspoon peeled, minced gingerroot |
1 cup diced fresh pineapple |
1/2 cup diced cantaloupe |
1/2 cup diced honeydew melon |
1/4 cup chopped purple onion |
3 tablespoons minced jalapeno pepper |
3 tablespoons reduced-calorie margarine, melted |
1 1/2 tablespoons chopped fresh basil |
1 1/2 tablespoons chopped fresh marjoram |
1 tablespoon chopped fresh chives |
1 teaspoon sugar |
4 (1 1/2-ounce) french rolls, split |
vegetable cooking spray |
1 cup shredded bibb lettuce |
Directions:
1. Place fish in a small bowl. Combine 3 tablespoons lime juice and next 3 ingredients. Pour over fish; toss lightly to coat. Cover and marinate in refrigerator 1 hour.
2. Combine remaining 3 tablespoons lime juice, pineapple, and next 4 ingredients in a small bowl; cover and chill.
3. Combine margarine and next 4 ingredients. Brush mixture evenly on both sides of French roll halves.
4. 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, and cook, covered, 8 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill; set aside, and keep warm. Place rolls on rack. Grill, uncovered, 3 minutes on each side or until toasted.
5. To serve, arrange 1/4 cup lettuce on bottom half of each roll. Place grilled fish on lettuce, and top with 1/2 cup of fruit salsa. Top with remaining roll halves.
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