Grilled Halibut with Tomato-Avocado Salsa

Description
The halibut can marinate up to 2 hours ahead of time in the lively marinade spiked with citrus, cumin and cayenne.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: www.eatbetteramerica.com
 * Prep Time: 35 minutes | Start to Finish: 1 hour 5 minutes
 * Makes: 6 servings

Fish

 * 1½ lbs halibut, tuna or swordfish steaks, ¾ to 1 inch thick (if fish steaks are large, cut into 6 serving pieces).

Marinade

 * 2 tbsp lemon or lime juice
 * 1 tbsp canola or soybean oil
 * ¼ tsp salt
 * ¼ tsp ground cumin
 * ⅛ tsp ground red pepper (cayenne)
 * 1 clove garlic, finely chopped

Salsa

 * 3 medium tomatoes, chopped (2¼ cups)
 * ½ medium avocado, pitted, peeled and coarsely chopped
 * 1 small jalapeño chile, seeded, finely chopped
 * ¼ cup chopped fresh cilantro
 * 2 tsp lemon or lime juice

Marinade

 * 1) In shallow glass or plastic dish, mix all marinade ingredients.
 * 2) Add fish; turn to coat with marinade.
 * 3) Cover; refrigerate at least 30 minutes but no longer than 2 hours.

Fish

 * 1) Heat gas or charcoal grill.
 * 2) Remove fish from marinade; reserve marinade.
 * 3) Place fish on grill rack.
 * 4) Cover grill; cook over medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork.
 * 5) Discard any remaining marinade.

Salsa

 * 1) Meanwhile, in medium glass or plastic bowl, mix all salsa ingredients.
 * 2) Serve fish with salsa.

Nutritional information
Per serving:
 * 160 Calories | 50 Calories from Fat | 5g Total Fat | 1g Saturated Fat | 0g Trans Fat | 60mg Cholesterol | 250mg Sodium | 5g Total Carbs | 2g Dietary Fiber | 2g Sugars | 22g Protein
 * Percent Daily Value : Vitamin A 15% | Vitamin C 20% | Calcium 2% | Iron 4%
 * Exchanges: ½ other carbs, 3 very lean meat, ½ fat
 * Carbohydrate Choices: ½
 * MyPyramid Servings 3 oz-equivalents meat and beans, ½ cup vegetables