| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 4 | Boneless fillets, 8 oz. each | |
| 1 | T | Melted butter seasoned salt |
| and pepper to taste | ||
| 1 | c | Diced tomatoes 3/8" |
| 1/2 | c | Peeled and seeded cucumber |
| diced 3/8" | ||
| 1 | T | Fresh chopped cilantro |
| 1/2 | c | Diced red bell pepper |
| 1/4 | c | Diced onion 3/8" |
| 2 | T | Lime juice |
| 2 | T | Olive oil |
| 2 | T | Tomato juice or V8 |
| 1/2 | t | Salt |
| 1 | ds | Jalepeno Tabasco |
| 1/4 | t | Minced garlic |
INSTRUCTIONS
http://www.redlobster.com/recipes/veggiesalsa_ff.html Place all ingredients for salsa in a mixing bowl and mix well let stand refrigerated for 60 minutes Brush the fish with butter and season to taste Grill fish 3-4 minutes on each side or until cooked through Plate fish and serve with a heaping scoop of salsa on top Posted to recipelu-digest by molony <<molony@scsn.net> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 86
Total Fat: 9.8g
Cholesterol: 7.6mg
Sodium: 379.1mg
Potassium: 193.7mg
Carbohydrates: 5.3g
Fiber: 1.2g
Sugar: 2.7g
Protein: <1g