Cooking Light Magazine Sept 2009 pg 178
Prepare grill to medium-high heat. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Place tomatoes, onion, and jalape?o on grill rack coated with cooking spray; grill tomatoes, cut side down, 6 minutes. Turn; grill for 1 minute. Grill onion and jalape?o for 6 minutes on each side or until lightly browned. Remove from grill, and cool slightly. Coarsely chop tomatoes and onion; finely chop jalape?o. Combine tomatoes, onion, jalape?o, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and juice from 1/2 lime. Serve salsa over fish. Garnish with lime wedges.
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Serving Size: 1 Serving (453g) | ||
Recipe Makes: 4 | ||
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Calories: 415 | ||
Calories from Fat: 207 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 92.4mg | 28 % | |
Sodium 115.2mg | 4 % | |
Potassium 1164.3mg | 31 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 11.9g | ||
Protein 36.7g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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