Prep Time: 10 minutes
1 lb. (450g) deli fruit
salad, drained
2 tbsp. (30ml} chopped
fresh basil
2 tsp. (10ml) chopped
red chile or jalapeno
pepper (optional)’
1 tsp. (5ml) minced fresh
garlic
Cook Time: 6 minutes
3 tbsp. (45ml} orange
juice concentrate,
thawed, divided
1112 tsp. (7ml) olive oil
1 lb. (450g) haddock
fillets
1 tsp. (5ml} seafood
seasoning
1. Coat grill rack with nonstick cooking spray. Preheat grill
to high (400°F to 450°F/200°C to 230°C). In a medium
bowl combine fruit salad, basil, red chile (if desired),
garlic, and 1 tablespoon (15 millilitres) of the orange
juice concentrate: toss. Set aside.
2. In a small bowl combine remaining 2 tablespoons
(30 millilitres) orange juice concentrate with oil. Brush
on both sides of fillets.
3. Place fillets in a fish basket or on a sheet of heavy-duty
foil with several slits. Grill, covered, 3 to 4 minutes.
Turn fillets and sprinkle with seafood seasoning. Grill
3 to 4 minutes more or until fish flakes easily with a
fork. Serve fillets with fruit mixture.
Serves 4
p., Serving: 175 calorieslkJ-730 ( 15% calories from tat).
3g fat, 0g saturated fat, 80mg cholesterol, 370mg sodium,
700mg potassium, 10g carbohydrate, 1g fiber. 27g protein,
0g Omega-3
•use caution when handling hot peppers. Wear disposable gloves 01
wash hands in hot, soapy water afterward.