- For the pineapple salsa, in a medium bowl combine pineapple, tomatoes, cilantro, lime juice and (if desired) jalapeno; stir. Refrigerate until ready to serve.
- Coat grill rack, fish basket or a sheet of heavy-duty foil with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Brush fillets with oil, and sprinkle with chili powder and garlic powder to taste.
- Place fillets on grill. Grill 3 minutes per side or until fish flakes easily with a fork. Remove from grill, and drizzle with additional lime juice. Serve with lime wedges and pineapple salsa.
View all nutritional information
Calories 147, Calories Fat 54, Total Fat 6g, Saturated Fat 1g, Cholesterol 40mg, Sodium 77mg, Carbohydrate 4g, Protein 20g
|Calories (fat) extra||37|
|Total Fat (extra)||9|
|Saturated Fat (extra)||6|