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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 1/4 cup reduced fat vinaigrette or Italian salad dressing
- 3 tablespoons chopped fresh basil
- 4 (6-ounce) skinless halibut, red snapper, or sea bass fillets
- 1 cup diced yellow tomato or cherry tomatoes, halved
- 1 cup diced ripe avocado
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method
- Preheat grill to medium-high.
- Combine dressing and basil in a medium bowl. Remove 2 tablespoons of dressing mixture; spoon over fish. Grill fish 8 minutes or until opaque in center, turning after 4 minutes. Sprinkle with salt and pepper.
- While fish cooks, add tomato and avocado to dressing mixture in bowl; toss well. Spoon mixture over grilled fish. Yield: 4 servings (serving size: 1 fish fillet and 1/3 cup tomato mixture).
