Grilled Fish with Mango Salsa

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Grilled Fish with Mango Salsa


  • 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


  • 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

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