- 1-1/2 cups chopped tomato
- 1 avocado, chopped
- 1/3 cup herbed vinaigrette salad dressing
- 1-1/2 lbs. fish fillets, thawed if frozen
- 2 Tbsp. olive oil
Prepare and heat grill. In medium bowl, combine tomato, avocado and salad dressing and refrigerate. Oil grill rack, then place fish on grill 4-6″ from medium heat; brush with more oil. Grill for 12-15 minutes, turning once, until fish flakes easily with fork and is opaque. Serve with refrigerated sauce.
6 servings Per serving Calories: 240 Fat: 9 grams Sodium: 200 mg Carbs: 6 grams
