Recipe - Grilled Tuna With Pinapple-Nectarine Salsa

: 4

1. Combine marinade ingredients in an airtight plastic bag.

2. Add fish and turn bag to coat.

3. Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.

4. Meanwhile, combine salsa ingredients in a medium bowl.

5. Cover and refrigerate.

6. Preheat grill on mediumhigh.

7. Grill fish for 5 to 7 minutes on each side, or until fish is cooked
through and flakes easily when tested with a fork.

8. To serve, place fish on dinner plates.

9. Top with salsa.

Nutritional Information Per Serving: Calories 191; Protein 28 g;
Carbohydrates 16 g; Cholesterol 53 mg; Total Fat l g; Saturated Og;
Polyunsaturated Og; Monounsaturated Og; Fiber 2 g; Sodium 190 mg

Source: The New American Heart Association Cookbook (Random House, 1999)

Posted to The Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.