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|
|Calories from Fat: 207 (50%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 415
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