Description Edit

The halibut can marinate up to 2 hours ahead of time in the lively marinade spiked with citrus, cumin and cayenne.

Ingredients Edit

Fish Edit

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

Marinade Edit

Salsa Edit

Directions Edit

Marinade Edit

  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 Edit

  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 Edit

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

Nutritional information Edit

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 [1]: 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

Notes Edit

  1. Percent Daily Values are based on a 2,000 calorie diet.
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