White fish is light and refreshing, and often enjoyed by many who don’t love the “fishy” taste of seafood. The tomato-lime salsa tossed over the top of these fish fillets brings a bite that will wake up your taste buds!
Fish is one of the best sources of Omega-3 fats and vitamins and minerals like Vitamins A, C, E, and selenium. People worry that consuming too much fish can lead to mercury poisoning. However, worry not — high levels of selenium in most fish naturally protects against mercury poisoning by binding to mercury and preventing the body from absorbing it.
Cooking white fish requires very little preparation and cooking time, so this is a great recipe if you’re looking for a quick meal to get on the table. This dish would be excellent paired with a side of vegetables or even a mash. If you’re not a big fan of fish, you can use chicken and adjust the cooking times, then serve with the tomato-lime salsa on top!
Grilled Fish with Tomato-Lime Salsa Recipe
Protein: 21g / %
Carbs: 4g / %
Fat: 9g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 white fish fillets, (halibut, cod, tilapia, etc.)
- 2 tomatoes, seeded and diced
- 1/4 cup bell pepper, diced
- 1/4 cup fresh cilantro, minced
- 1 green onion, sliced
- 1 garlic clove, minced
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. fresh lime juice
- 2 tbsp. fresh lime zest
- 1/2 tbsp. paprika
- 1/2 tbsp. chili powder
- 1/2 tbsp. dried oregano
- Sea salt and freshly ground black pepper
- Preheat grill to medium-high heat.
- In a bowl, combine the tomatoes, bell pepper, cilantro, green onion, garlic, olive oil, lime juice, lime zest, and season to taste.
- Refrigerate until ready to eat.
- Season the fish fillets with paprika, chili powder, oregano, sea salt and black pepper.
- Grill fish for 3 to 5 minutes per side and set aside.
- Serve the fish with the tomato-lime salsa.