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Gazpacho-Topped Lingcod

Seafood alternatives: grouper, monkfish, swordfish

Gazpacho, traditionally served as a soup, has been modified to make a refreshing and lowfat topping.

Ingredients:

• 1 1/3 pounds lingcod fillets
• 2 tablespoons peeled and seeded, chopped cucumber
• 1 cup peeled and seeded, chopped tomato
• 2 tablespoons chopped red onion
• 2 tablespoons chopped green bell pepper
• 3/4 teaspoon chopped garlic
• 1 tablespoon dry dill weed, crushed
• 1/2 teaspoon olive oil
• 2 teaspoons lime juice, 3 tablespoons lime juice
• 1/4 teaspoon black pepper
• 1/8 teaspoon hot pepper sauce
• 2 tablespoons vegetable oil

Rinse fish in cold water, pat dry with paper towels. Set aside. Combine cucumber, tomato, red onion, green pepper, garlic, parsley, dill weed, olive oil and 2 teaspoons lime juice. Mix well and chill for 30 minutes to blend flavors. Meanwhile, combine 3 tablespoons lime juice, pepper, hot pepper sauce and oil. Marinate fish in mixture for 10 minutes. Drain fish, reserving the marinade. Allow 10 minutes cooking time per inch of fish measured at its thickest point. Grill fish for half the time. Baste uncooked side with reserved marinade. Turn fish and continue to cook for remaining time. Serve with chilled gazpacho topping.

Makes 4 servings. Per serving: 151 cal. / 27g prot. / 4g carbo. / 0g sat. / 1g mono. / .6g poly. / .1g om-3 / 78mg chol. / 96mg sdm.
Marinade: Per serving: (1 teaspoon): 26 cal. / .02g prot. / .3g carbo. / .2g sat. / 2g mono. / .8g poly. / 0g om-3 / 0g chol. / 1mg sdm.