Grilled Fish with California Sauce

  • 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