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Grilled Orange Roughy with Nectarine Salsa
Source: dlife

Orange roughy topped with a sweet and tangy salsa.

Prep Time: 2 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 165.9
Total Carbs 13.6 g
Dietary Fiber 2.4 g
Sugars 9.5 g
Total Fat 2.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 504.0 mg
Protein 22.6 g
Sodium 93.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Fruits , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  medium nectarines
1 each  cooking spray
0 1/2 each  medium cucumber
0 1/2 each  medium kiwi, peeled
2 tbsp  fresh chopped green onion
4 1/2 tsp  orange juice
1 1/2 tsp  white wine vinegar
8 oz  orange roughy fillet
0 1/2 tsp  olive oil
0 1/4 tsp  black pepper
  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.

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