White Fish with Tomato Salsa



  • 1/4 medium red tomato, finely chopped
  • 1/4 medium yellow tomato, finely chopped
  • 1 fresh basil leaves, chopped
  • 1 tsp. olive oil
  • 1 tsp. balsamic vinegar
  • Sea salt and ground black pepper (to taste; optional)
  • 1 (4-oz.) each white fish fillets (like cod, halibut, or tilapia)


  1. Preheat grill or broiler on high.
  2. Combine tomatoes, basil, oil, and vinegar in a medium bowl; mix well.
  3. Season with salt and pepper if desired; mix well. Set aside.
  4. Top baking sheet with foil. Top with fish and tomato salsa. Pull up sides of foil and close, leaving a small opening at the top.
  5. Grill or broil for 7 to 9 minutes. Open foil carefully (steam will come out). Fish should flake easily when tested with a fork.

Nutritional Information:

  • Calories: 140
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Cholesterol: 49 mg
  • Sodium: 76 mg
  • Carbs: 3 g
  • Fiber: 1 g
  • Sugars: 1 g
  • Protein: 21 g

White Fish with Tomato Salsa

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