Ingredients
3/4
cup chopped tomato
1/2
cup chopped peeled ripe avocado
2
tablespoons sliced green onions
1
tablespoon chopped fresh cilantro
1/4
teaspoon salt
1
jalapeno chile, chopped
1
tablespoon oil
1
tablespoon lime juice
1
(8-oz.) pkg. frozen orange roughy fillets, thawed
Preparation
GRILL DIRECTIONS: Heat grill. In medium bowl, combine all salsa ingredients; mix well. Set aside.
Cut 12-inch-square piece of heavy-duty foil; pierce several holes in foil. In small bowl, combine oil and lime juice; mix well.
When ready to grill, brush fish with oil mixture. Place foil on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Place fish fillets on foil. Cook 6 to 7 minutes or until fish flakes easily with fork, turning once. Serve salsa over grilled fish.
