Grilled White Fish with Avocado Relish

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Grilled White Fish with Avocado Relish

This super simple fish dish needs a bit of time to marinate but then cooks up in just minutes! It's perfect for a quick and easy evening meal. Prep the ingredients before you head out the door for the day.

Nutrition Facts

Grilled White Fish with Avocado Relish

CaloriesCalories

198 Per Serving

ProteinProtein

21g Per Serving

FiberFiber

4g Per Serving
×
Calories 198
Total Fat 8.1 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.0 g
Cholesterol 49 mg
Sodium 69 mg
Total Carbohydrate 12 g
Dietary Fiber 4 g
Sugars 6 g
Protein 21 g

Dietary Exchanges
1/2 fruit, 1 vegetable, 3 lean meat

Ingredients

Servings  4   Serving Size   3 ounces fish

Marinade Ingredients

  • 1 Tbsp olive oil
  • Zest of 1 medium lime
  • 1 lb mild white fish fillets, such as cod or halibut, rinsed and patted dry

Relish Ingredients

  • 1 medium avocado (diced)
  • 1 8-oz can pineapple tidbits in their own juice, drained
  • 3 Tbsp red onion (diced)
  • 3 Tbsp chopped, fresh cilantro
  • Juice of 1 medium lime

Directions

Tip: Click on step to mark as complete.

  1. In a medium glass bowl, stir together the oil and lime zest. Add the fish, turning to coat. Cover and refrigerate for at least 1 hour, but no more than 12 hours, turning occasionally if marinating for more than 1 hour.
  2. Shortly before the fish is ready to be cooked, in a separate medium bowl, gently fold together the relish ingredients. Set aside.
  3. Preheat the grill on medium high. Drain the fish, discarding the marinade. Place the fish on the grill with the short end facing 10 o'clock. Grill for 1 to 2 minutes, or until dark grill marks appear on the fish. Rotate the fish so that the short end is facing 2 o’clock. Grill for 1 to 2 minutes. Turn over the fish. Turn off the heat directly under the fish but keep all the other burners on medium high (indirect cooking). Close the grill lid. Cook the fish until it flakes easily when tested with a fork but is still very moist. (The fish should no longer be opaque in the center.)
  4. Transfer the fish to plates. Top with the relish. Serve immediately.

 

This super simple fish dish needs a bit of time to marinate but then cooks up in just minutes! It's perfect for a quick and easy evening meal. Prep the ingredients before you head out the door for the day.

Nutrition Facts

Grilled White Fish with Avocado Relish

CaloriesCalories

198 Per Serving

ProteinProtein

21g Per Serving

FiberFiber

4g Per Serving
×
Calories 198
Total Fat 8.1 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.0 g
Cholesterol 49 mg
Sodium 69 mg
Total Carbohydrate 12 g
Dietary Fiber 4 g
Sugars 6 g
Protein 21 g

Dietary Exchanges
1/2 fruit, 1 vegetable, 3 lean meat

Ingredients

Servings  4   Serving Size   3 ounces fish

Marinade Ingredients

  • 1 Tbsp olive oil
  • Zest of 1 medium lime
  • 1 lb mild white fish fillets, such as cod or halibut, rinsed and patted dry

Relish Ingredients

  • 1 medium avocado (diced)
  • 1 8-oz can pineapple tidbits in their own juice, drained
  • 3 Tbsp red onion (diced)
  • 3 Tbsp chopped, fresh cilantro
  • Juice of 1 medium lime

Directions

Tip: Click on step to mark as complete.

  1. In a medium glass bowl, stir together the oil and lime zest. Add the fish, turning to coat. Cover and refrigerate for at least 1 hour, but no more than 12 hours, turning occasionally if marinating for more than 1 hour.
  2. Shortly before the fish is ready to be cooked, in a separate medium bowl, gently fold together the relish ingredients. Set aside.
  3. Preheat the grill on medium high. Drain the fish, discarding the marinade. Place the fish on the grill with the short end facing 10 o'clock. Grill for 1 to 2 minutes, or until dark grill marks appear on the fish. Rotate the fish so that the short end is facing 2 o’clock. Grill for 1 to 2 minutes. Turn over the fish. Turn off the heat directly under the fish but keep all the other burners on medium high (indirect cooking). Close the grill lid. Cook the fish until it flakes easily when tested with a fork but is still very moist. (The fish should no longer be opaque in the center.)
  4. Transfer the fish to plates. Top with the relish. Serve immediately.