1poundfirm ripe tomatoespeeled, cored, seeded and finely diced
1 1/2tablespoonsbalsamic vinegar
1/4cupItalian parsleychopped
Fish
1 1/2poundsfirm white fishyour choice, fresh or frozen
2tablespoonsolive oil
1tablespoonlemon juicefreshly squeezed
1/3cupItalian parsleychopped
Salt and pepperto taste
Instructions
In a large skillet, heat olive oil over medium heat; add garlic and red onion; cook for 10 minutes, or until onion is soft. DON'T LET GARLIC BROWN! Add remaining ingredients and simmer for 15 minutes, stirring occasionally. Set aside and keep warm.
While salsa is simmering, combine ingredients for fish including olive oil, lemon juice, parsley, and salt and pepper in a small bowl; beat with a fork to make sure the salt has dissolved. Pour over the fish and set aside.
Preheat outdoor or indoor grill or place fish on a broiler pan. Cook fish 4 to 5 inches from heat source for 4 to 5 minutes, depending on thickness; turn and cook for another 4 to 5 minutes, or until cooked through. Test with a fork: fish should pull away gently and be opaque in the middle. Top with Mediterranean Salsa and serve.
Notes
LC SERVING SUGGESTION: Grilled eggplant and a salad of mixed baby greens, seeded/diced cucumber and crumbled Feta cheese tossed with your choice of dressing.SERVING SUGGESTION: Add whole wheat couscous.GLUTEN FREE: No changes necessary.NUTRITION: Per serving: 370 Calories; 23g Fat; 32g Protein; 9g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 280mg Sodium. Exchanges: 4 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat. Points: 9