Grilled Orange Roughy With Pineapple-Cucumber Salsa
- 4 (4-ounce) orange roughy or flounder fillets
- 1/2 cup low-sodium soy sauce
- 1/4 cup fresh lime juice (about 1 large lime)
- 3 tablespoons rum (optional)
- 2 tablespoons honey
- Dash of hot sauce
- Vegetable cooking spray
- Sliced cucumber (optional)
- Prepare Pineapple-Cucumber Salsa; cover and refrigerate, if desired, until ready to serve.
- Place fish in a large heavy-duty, zip-top plastic bag. Combine soy sauce and next 4 ingredients; pour over fish. Seal bag; turn to coat fish. Marinate in refrigerator 30 minutes.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Remove fish from marinade, discarding marinade. Place fish on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork. Place fish on 4 individual serving plates; top each serving with 1/2 cup Pineapple-Cucumber Salsa. Garnish with cucumber slices, if desired.
orange, soy sauce, lime juice, rum, honey, hot sauce, vegetable cooking spray, cucumber
Taken from www.myrecipes.com/recipe/grilled-orange-roughy-with-pineapple-cucumber-salsa (may not work)