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Minutes to Prepare: 15
Minutes to Cook: 10
Number of Servings: 4
Ingredients
- CILANTRO OIL
- 1 c cilantro leaves
- 2 T olive oil
- 1 jalapeno, de-seeded
- 1/4 c water
- CITRUS SALSA
- 1 pink grapefuit
- 1 orange
- 2 limes
- pinch salt
- 1 t cilantro, chopped
- 1/4 c salsa verde
- 1 lb. lean white fish (catfish or perch)
- pinch salt
- pinch white pepper
Directions
- Preheat grill. Prepare cilantro sauce by placing the cilantro in a small food processor or blender. Add jalapeno and oil. Puree. Remove from blender and whisk in water. Set aside.
- Segment the fruit over a bowl by taking off the rind and pith (white part) with a knife. Once all the white pith is removed make V shape strokes with a small knife in between each membrane to remove the fruit. Squeeze membrane segments to release any leftover juice. Place the fruit in a small sauce pan and warm. Once warm, toss in reserved teaspoon of chopped cilantro.
- Brush grill to clean grates. Season fish with salt and white pepper. Place on grill and cook for 2-3 minutes. Turn and continue to grill for 2 minutes or until fish flakes and becomes firm. Place a serving of fruit salsa onto a plate. Top with 3 ounces of fish. Garnish with cilantro sauce and salsa verde.
- Number of Servings: 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 83 | 44% |
| Total Fat 9.24g | 12% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 253mg | 11% |
| Potassium 446mg | 13% |
| Total Carbs 4.3g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.62g | 1% |
| Protein 21.96g | 35% |
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