Ingredients25 m servings 299 cals
- Prepare grill for cooking fish over medium-high heat. Rinse fish and pat dry. Melt butter in a small saucepan. Add lemon juice, garlic, lemon pepper and salt; simmer for 1 minute over low heat and set aside. Cook fish fillets for about 5 minutes on each side or until fish flakes easily with a fork, brushing liberally with butter mixture during the last few minutes of cooking. Serve with a large scoop of Nectarine Mint Salsa. To prepare salsa, stir together all ingredients and keep covered until ready to serve.
Per Serving: 299 calories; 12.8 g fat; 9 g carbohydrates; 36 g protein; 77 mg cholesterol; 327 mg sodium. Full nutrition
ReviewsRead all reviews 6
This recipe is devine! I substituted mangos for the nectarines, due to the lack of flavor in the nectarines that I bought. My husband and I both loved the result and thought it was beyond rest...
Yummy!!! What a great summer fish recipe. I used cod; for the salsa, I left out the mint and jalapeno (I had neither, plus I didn't think I would miss the mint) and it was still super tasty. So ...
The nectarines HAVE to be ripe & in season, otherwise the whole thing is unspectacular. I've made this with salmon, halibut, tilapia, & cod. All very yummy.