Grilled Tuna with Smoky Tomato Salsa

pix 006 This grilled tuna dish hands down was the big favorite because of the smoky tomato salsa. If you prefer a milder relish, remove seeds from the jalapeño before grilling. I didn’t and it was spicy, but no overwhelmingly so.

Unfortunately, I overcooked and blackened the tomatoes too much (it’s the fish in the upper left) even though I followed the directions perfectly. My grill must have been too hot.

(The Tuna with the Lemon-Cilantro Vinaigrette in is the upper right. The Greek Mahi Mahi with Kalamata Olives is on the bottom.)

Grilled Salmon with Smoky Tomato Salsa
Yield: 4 servings (serving size: 1 fillet and about 1/2 cup salsa)

I substituted tuna steaks for the salmon, but you could use any type of mild fish or even chicken breasts.

Ingredients:

4 (6-ounce) skinless salmon fillets
4 large plum tomatoes, halved
1 small red onion, cut into 1/2-inch slices
1 jalapeño pepper, halved
1 lime, divided

Directions:

Prepare grill to medium-high heat. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness.
Place tomatoes, onion, and jalapeño on grill rack coated with cooking spray; grill tomatoes, cut side down, 6 minutes. Turn; grill for 1 minute. Grill onion and jalapeño for 6 minutes on each side or until lightly browned.
Remove from grill, and cool slightly. Coarsely chop tomatoes and onion; finely chop jalapeño. Combine tomatoes, onion, jalapeño, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and juice from 1/2 lime. Serve salsa over fish. Garnish with lime wedges.

CALORIES 336 ; FAT 18.6g (sat 3.7g,mono 6.6g,poly 6.8g); CHOLESTEROL 100mg; CALCIUM 32mg; CARBOHYDRATE 6.2g; SODIUM 399mg; PROTEIN 34.7g; FIBER 1.7g; IRON 0.9mg

Weight Watchers POINTS per serving = 8 (To reduce POINTS, choose a less fatty fish like mahi mahi or tilapia or use a grilled chicken breast instead.)

From the September 2009 issue of Cooking Light

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