Grilled Fish With Tomato Cilantro Vinaigrette
Updated March 9, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ pounds tuna or swordfish
4 tablespoons extra-virgin olive oil
4 tablespoons rice vinegar
½ teaspoon dry mustard
4 scallions, chopped
½ cup chopped cilantro
4 medium-large ripe tomatoes, coarsely chopped
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
7 grams carbs; 66 milligrams cholesterol; 338 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 87 milligrams sodium; 43 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Either grill fish over medium-hot coals outdoors or broil it in the oven. Measure fish at thickest point and cook it 10 minutes to the inch.
- Step 2
Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
- Step 3
When fish is cooked, spoon some vinaigrette onto each of four dinner plates; arrange fish on top, and top with additional vinaigrette.
Private Notes