A light and easy meal that's perfect for summer grilling.
Orange Roughy with Pico de Gallo
-
Prep:
10 min. -
Cook:
10 min. -
Serves:
8
Recipes
Recipe tags: fish base, easy difficulty, main, seafood, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | Better Than Bouillon® Fish Base |
| 1 Tbsp | vegetable oil |
| ½ tsp | cracked black pepper |
| 4 | (4 ounce) orange roughy (or another firm white fish of your choice) |
Pico de Gallo
| Quantity | Ingredient |
|---|---|
| 1 cup | diced tomatoes |
| ¼ cup | diced red onions |
| 1 | jalapeno, minced, remove the seeds for less heat |
| 1 tsp | minced garlic |
| 1 Tbsp | freshly squeezed lime juice |
| ¼ tsp | kosher salt |
| 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.