Serve this island-inspired salmon with fruity salsa for dinner and your guests may just think you're in the tropics. Not in the mood for fish? The salsa also works well with chicken and pork. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw fish, if frozen. Rinse the fish; pat dry with paper towels.

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  • For salsa, combine chopped pineapple, bell pepper, red onion, 2 tablespoons lime juice, the chile pepper, and 1 tablespoon of the cilantro (or parsley) in a medium bowl; set aside.

  • Combine lime peel, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro (or parsley), the chili powder, salt, and cayenne pepper in a small bowl. Brush on both sides of the fish.

  • Well grease a wire grill basket. Place the fish in the grill basket, tucking under any thin edges for an even thickness. Place the grill basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or just until the fish flakes easily with a fork, carefully turning once halfway through grilling.

  • To serve, cut the fish into four serving-size pieces; top with the salsa. If desired, serve with lime wedges and lettuce.

Tips

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

257 calories; 12.4 g total fat; 2.5 g saturated fat; 66 mg cholesterol; 219 mg sodium. 588 mg potassium; 13.2 g carbohydrates; 1.9 g fiber; 9 g sugar; 23.4 g protein; 979 IU vitamin a iu; 64 mg vitamin c; 57 mcg folate; 33 mg calcium; 1 mg iron; 47 mg magnesium;