Grilled Fish With Tomato Cilantro Vinaigrette
Updated March 10, 2023
- Total Time
- 15 minutes
- Rating
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Ingredients
- 1½pounds tuna or swordfish
- 4tablespoons extra-virgin olive oil
- 4tablespoons rice vinegar
- ½teaspoon dry mustard
- 4scallions, chopped
- ½cup chopped cilantro
- 4medium-large ripe tomatoes, coarsely chopped
- Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
338 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 43 grams protein; 87 milligrams sodium
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.
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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.
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