Sometimes, I don’t think people eat enough fish…healthy fish. Not the kind that is battered and deep fried, but the kind that is grilled – no batter, no breading, no greasy oil.
My husband made a great recipe with perch on Tuesday evening. He bought the fish – Orca Bay Pacific Ocean Perch (wild caught) – from one of our local grocery stores in town. On the back of the bag, there was a recipe for Las Brisas Ocean Perch, which is how my husband decided to prepare it. He’s made this recipe before, but we forgot how good it was.
First off, the fish itself – for a four-ounce portion – only has 110 calories and 2 grams of fat. It’s very low cal and quite healthy, which is awesome. As for what goes on top of it after it’s grilled, well, that’s healthy too. It’s a citrusy salsa and it is really, really good.
I am including the recipe and a picture of it. If anyone decides to make, I hope you enjoy it as much as we did. It truly was a great dish.
Here you go:
1 package Orca Bay Perch fillets (thawed)
2 tablespoons canola oil
2 tablespoons lime juice
1 teaspoon ancho chili powder
1 tablespoon lime juice
1 tablespoon honey
1/4 cup chopped peeled oranges
1/4 cup pineapple tidbits, drained
1 tablespoon chopped jalapeno
1 tablespoon red onion
1 tablespoon chopped red pepper
chopped fresh cilantro
salt and pepper to taste
Directions for fish:
Place fish in a medium size dish. Whisk together the oil, lime juice and chili powder. Pour mixture over fish let marinated for between 15-30 minutes. Remove the fish and grill or broil on medium high heat for at least five minutes on each side or until cooked through. Let set for a couple of minutes before serving. Put on plate and top with salsa.
Directions for the salsa:
Combine the lime juice and honey in a bowl first, then add the rest of the ingredients and gently toss together. Let sit while the fish is marinating.
Here is what it looked like:
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