Total Calories: 6
TO MAKE THE SALSA: In a large glass or stainless steel mixing bowl combine the salsa ingredients. Mix well and allow to stand at room temperature until ready to serve.
Brush or spray both sides of the fillets with vegetable oil. Sprinkle the curry powder evenly over the fish and season with salt and pepper. Grill over Direct High heat until the fish is opaque and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm with the salsa.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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