Makes 2 servings
As a general rule, fish is cooked for 10 minutes per one inch of thickness, measured at the thickest part. Double the cooking time if the fish is frozen.
FOR THE SALSA:
1 cup papaya cubes
1/4 cup diced green or red bell pepper
2 tablespoons diced red onion
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
2 tablespoons freshly squeezed lemon juice
1 teaspoon minced jalapeño chile,
or to taste
Pinch of salt
FOR THE FISH:
2 (about 6-ounce) cod, snapper, or flounder fillets
Salt and freshly ground black pepper, to taste
Combine all the salsa ingredients in a medium bowl. (Salsa can be prepared up to a day ahead and refrigerated. Allow it to come to room temperature before serving.)
Preheat a grill or broiler. Spray the fish and the grill rack with cooking spray. Season the fish with salt and pepper and grill about 10 minutes, until it is opaque and flakes with a fork.
Transfer the fish to two plates and top with the salsa.
Per serving: Calories 182, Protein 31g, Total fat 1g, Sat fat 0.3g, Trans fat 0g, Cholesterol 73mg, Carbohydrate 11g, Dietary fiber 2g, Sodium 97mg