Source: dlife

Orange roughy topped with a sweet and tangy salsa.

Servings

1 medium nectarines , cut into 1/2 inch pieces
0.5 medium cucumber , seeded and cut into 1/2 inch piece
0.5 medium kiwi, peeled , cut into 1/2 inch pieces
2 tbsp fresh chopped green onion
4.5 tsp orange juice
1.5 tsp white wine vinegar
8 oz orange roughy fillet , about 1 inch thick (fresh or frozen)
0.5 tsp olive oil
0.25 tsp black pepper
1 cooking spray

1 In small bowl, combine nectarine, cucumber, kiwifruit, green onion, orange juice, and vinegar for the salsa. Cover. Chill until ready to serve.
2 If frozen, thaw fish. Rinse and pat dry using paper towel. Rub oil evenly onto both sides of fish. Sprinkle with pepper.
3 Preheat grill to medium.
4 Coat grill basket with cooking spray. Place fish in prepared grill basket on grill rack. Cook, uncovered, 8 to 12 minutes or until fish flakes easily.
5 To serve, separate fish into pieces and top with nectarine salsa.