Grilled Orange Roughy with Blueberry Mango Salsa

It’s grilling season and I could not be happier about it! Fresh off the grill is Orange Roughy with Blueberry Mango Salsa. It’s everything you could want in a summer meal – light, fresh and flavorful.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 6

Total Time 26

Servings people

Calories 326

Author Kim

Ingredients

FISH

1 pound orange roughy (any white fish will work)
1 tablespoon taco seasoning (or other favorite seasoning)
1/2 lime

BLUEBERRY MANGO SALSA

1 cup fresh blueberries
1 cup diced mango
1 cup diced cucumber
1 small jalapeño pepper , deseeded and diced
1/4 cup packed fresh cilantro chopped
1/2 lime, juiced
1/4 teaspoon salt or to taste
1/4-1/2 cup La Vaquita Queso Fresco

Instructions

FISH

Juice 1/2 lime over fish and sprinkle with taco seasoning on both sides. Allow fish to marinate for a few minutes. Heat grill, grill pan or skillet over high heat and spray with non-stick spray or brush with oil. Cook fish until browned and cooked through, 2-3 minutes on each side. White fish cooks super quick, be careful not to overcook!
Once fish is cooked, plate and serve with Blueberry Mango Salsa. Top with additional La Vaquita Queso Fresco if desired.

BLUEBERRY MANGO SALSA

Combine ingredients in a bowl, cover and refrigerate until ready to serve.

Notes

Try this served over rice or in tacos.

Nutrition