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Fish with South Seas Salsa

My husband prepares this recipe during the holidays. The mild, marinated fish and the citrus salsa are a special combination. —Amy Schmuker, Kentwood, Michigan
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    2 servings (2/3 cup salsa)


  • 1/4 cup white wine or 1/4 cup white grape juice plus 1 teaspoon cider vinegar
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 2 halibut or tuna steaks (6 ounces each)
  • SALSA:
  • 1 medium tomato, seeded and chopped
  • 1 small orange, peeled, seeded and chopped
  • 1 tablespoon sweetened shredded coconut
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped red onion
  • 2 teaspoons orange juice
  • 3/4 teaspoon balsamic vinegar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon lime juice
  • Dash cayenne pepper


  • In a large resealable plastic bag, combine the wine, oil and garlic; add fish. Seal bag and turn to coat; refrigerate for up to 1 hour.
  • In a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts
1 each: 267 calories, 7g fat (2g saturated fat), 54mg cholesterol, 106mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

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Average Rating:
  • jmkasprak
    Jun 9, 2014

    I thought the salsa was very interesting. I can't say it was the best salsa I have ever made, but I liked the orange and coconut.

  • cricket22
    Dec 31, 2012

    No comment left