Grilled Fish with Mango Salsa

Grilled Fish with Mango Salsa

Ingredients:

• 1/4 cup light coconut milk, divided
• 6 tablespoons fresh lime juice (about 4 limes), divided
• 4 (6-ounce) mahimahi, cod, orange roughy or other firm white fish fillets
• 1 1/2 cups diced peeled ripe mango
• 3/4 cup diced English cucumber
• 1/3 cup finely diced red bell pepper
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced peeled fresh ginger
• 2 teaspoons minced, seeded jalapenos
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper

Instructions:  

• Combine 3 tablespoons milk and 3 tablespoons juice in a shallow dish; add fish, turning to coat. Cover and marinate at room temperature for 15 minutes.

• Combine remaining 1 tablespoon milk, remaining 3 tablespoons juice, mango, and next 6 ingredients (through jalapeno) in a bowl. Add 1/4 teaspoon salt; toss well.

• Remove fish from dish; discard marinade
• Sprinkle fish with remaining 1/2 teaspoon salt and pepper
•  Heat a grill pan over medium-high heat
•  Coat pan with cooking spray
• Cook fish 4 minutes on each side or until desired degree of doneness
•  Serve with mango salsa.  Makes 4 servings.

*   Calories: 198

*   Fat: 1.7g

*   Saturated fat: 0.6g

*   Monounsaturated fat: 0.3g

*   Polyunsaturated fat: 0.3g

*   Protein: 32.2g

*   Carbohydrate: 12g

*   Fiber: 1.6g

*   Cholesterol: 124mg

*   Iron: 2.2mg

*   Sodium: 507mg

*   Calcium: 39mg