I made this a few months ago and miss placed this recipe, after finding it I knew it had to be here, the flavors are so nice together. You could substitute other fish to and its LF.
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Units: US | Metric
- 1 teaspoon grated lime zest
- 2 tablespoons fresh lime juice (1 to 2 medium limes)
- 2 tablespoons fresh orange juice
- 1 tablespoon snipped fresh cilantro
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 lb tuna, cut into 4 serving pieces
- 1Combine marinade ingredients in an airtight plastic bag.
- 2Add fish and turn bag to coat.
- 3Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.
- 4Meanwhile, combine salsa ingredients in a medium bowl.
- 5Cover and refrigerate.
- 6Preheat grill (or broiler) on medium-high.
- 7Grill fish for 5 to 7 minutes on each side, or until fish is cooked through and flakes easily when tested with a fork.
- 8To serve, place fish on dinner plates.
- 9Top with salsa.
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Nutritional Facts for Grilled Tuna with Pineapple-Nectarine Salsa
Serving Size: 1 (245 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 241.6
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 1.6 g
- Cholesterol 43.0 mg
- Sodium 191.3 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 1.7 g
- Sugars 13.5 g
- Protein 27.4 g
The following items or measurements are not included: