Grilled Fish With Tropical Relish

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Grilled Fish With Tropical Relish



The tropical relish in this recipe is more to my liking than a pure fruit topping because the sweetness of the mango is offset by the robust tartness of the capers, vinegar, and salsa, and the basil provides an unexpected, spicy note.



4 fish fillets, such as cod or halibut, about 6 ounces each

1 teaspoon extra virgin olive oil

Salt and freshly ground black pepper to taste



1 ripe mango, peeled, pitted, and finely chopped

1 sweet onion, finely chopped

1 red bell pepper, seeded and finely chopped

1 bunch fresh basil, chopped

1 tablespoon capers, drained

1 teaspoon balsamic vinegar

1 tablespoon salsa




Rinse the fish fillets under cold running water and pat them dry.

Brush them with the olive oil and season them with salt and pepper.

Preheat grill or broiler.

Meanwhile, prepare the relish: Stir together the mango, onions, peppers, basil, capers, vinegar, and salsa in a bowl.

Grill the fish on high heat or broil, about 2 – 3 minutes per side or until desired doneness.

Spoon the relish over the grilled or broiled fish.


Serves 4

Per serving:
Calories 227
Fat 9 g
Saturated fat 1 g (35% of calories from fat)
Protein 36.5 g
Carbohydrate 13 g
Cholesterol 54 mg
Fiber 2 g

This recipe is from The Healthy Kitchen – Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)


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