Orange Roughy with Pico de Gallo

10 Min.
10 Min.
8
Ingredients
4
(4 ounce) orange roughy (or another firm white fish of your choice)
4 (4 ounce) orange roughy (or another firm white fish of your choice)
1
tablespoon Better Than Bouillon® Fish Base
1 tablespoon Better Than Bouillon® Fish Base
1
tablespoon vegetable oil
1 tablespoon vegetable oil
½
teaspoon cracked black pepper
½ teaspoon cracked black pepper
Pico de Gallo
1
cup diced tomatoes
1 cup diced tomatoes
¼
cup diced red onions
¼ cup diced red onions
1
jalapeno, minced, remove the seeds for less heat
1 jalapeno, minced, remove the seeds for less heat
1
teaspoon minced garlic
1 teaspoon minced garlic
1
tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lime juice
¼
teaspoon kosher salt
¼ teaspoon kosher salt
¼
cup freshly chopped cilantro
¼ cup freshly chopped cilantro
Directions
  1. Preheat the grill to 450 °F.
  2. Mix the fish base, vegetable oil, and black pepper in a small bowl. Rub both sides of the fish with the base mixture. Set aside.
  3. Add the tomatoes, red onions, jalapeno, garlic, lime juice, salt, and cilantro to a small bowl and toss to combine.
  4. Place the orange roughy directly onto the grill. Grill for 5 minutes per side. Remove the orange roughy from grill and serve immediately with the pico de gallo.

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