So, boyfriend and I are back to our low-fat diet. This is good because it means I will stand a snowball’s chance in hell of achieving my weight loss and fitness goals for the next 6 months. This is bad because it means that cooking and eating are a lot more limited than I’m used to. However, low in fat does not have to mean low in flavor, as demonstrated by this light and tasty fish recipe from a 2005 issue of Cooking Light magazine. The jalapenos weren’t hot enough for spicehounds like Jason and me, so next time we’ll use habaneros or something with a little more fire. Otherwise, this was a colorful and delicious meal that didn’t seem like diet food. Here’s hopin’ I can find many more recipes like this one…
Combine the first 8 ingredients in a bowl; stir well. Set salsa aside.
Combine oil and garlic; brush over fish. Sprinkle 1/4 teaspoon salt over fish; set aside. Place grill pan over medium-high heat. When hot, place fish on grill pan and cook 6 minutes on each side, or until fish flakes easily when tested with a fork. Note: if you’re lucky enough to have an actual grill, you probably only need to cook the fish for 3-4 minutes per side.
Spoon the salsa over the fish. Enjoy!