Serves: 4
Total Calories: 171

SALSA
1 1/2 cups chopped tomatoes
1 cup chopped peeled ripe avocado
1/4 cup , sliced green onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
2 jalapeno chiles, chopped
FISH
2 tablespoons oils
2 tablespoons lime juice
1 pound orange roughy fillets

1. GRILL DIRECTIONS: Heat grill. Cut two 12-inch-square pieces of heavy-duty foil pierce several holes in foil. In medium bowl, combine all salsa ingredients mix well. Set aside.

2. In small bowl, combine oil and lime juice mix well.

3. When ready to grill, place foil pieces on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush fish fillets with oil mixture place on foil pieces. Cook 6 to 7 minutes or until fish flakes easily with fork, turning once. Serve salsa over grilled fish.

TIP: To broil fish, place directly on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 230 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 2 g 10% * Cholesterol: 25 mg 8% * Sodium: 350 mg 15% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 3 g 12% * Sugars: 3 g * Protein: 18 g * Vitamin A: 15% * Vitamin C: 40% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 2 Vegetable, 2 Very Lean Meat, 2 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 171
Calories from Fat: 78

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