Source: dLife

Grilled fish topped with a refreshing, zesty salsa.

Servings

3 medium oranges , peeled and sectioned
0.25 small red bell peppers , or green or yellow bell pepper (finely diced)
3 tbsp fresh cilantro , chopped, divided
3 tbsp fresh lime juice , divided
0.5 oz honey , 1 tbsp
0.25 serrano chili peppers , 1 tsp, seeded and minced (or 1 tablespoon minced jalapeno pepper)
1.25 lb orange roughy fillet (or other firm white fish)
1 medium limes , sliced
1 medium zucchini , sliced, cooked
1 tbsp olive oil

1 Prepare orange chile salsa by combining orange segments, bell pepper, 2 tablespoons cilantro, 2 tablespoons lime juice, honey, and serrano pepper. Stir, set aside.
2 Preheat grill to medium. Lightly oil grill grates.
3 Season fish with remaining 1 tablespoon cilantro and 1 tablespoon lime juice.
4 Place fish on grill, cover and cook 5 minutes.
5 Turn and top with lime slices, if desired.
6 Grill about 5 minutes until fish flakes easily with fork.
7 Garnish with zucchini slices and serve with orange chile Salsa.

Allow about 10 minutes grilling time per inch thickness of fish fillets. Canned mandarin orange segments can be substituted for fresh orange segments, if desired. Chile peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling peppers.