Jalapeño-Lime Grilled Fish Sliders

Prep: 30 minutes plus marinating
Grill: 6 minutes • Serves: 4

1 garlic clove
1 small jalapeño chile pepper, stem end trimmed and coarsely chopped
1/4 cup fresh lime juice
3 tablespoons Essential Everyday® extra virgin olive oil
1 tablespoon white tequila (optional)
1 teaspoon Essential Everyday® honey
1 teaspoon lime zest
1/2 teaspoon salt
4 boneless, skinless cod fillets (about 1-1/2 pounds)
2 medium tomatoes (about 12 ounces), diced
1/2 English cucumber, thinly shaved with vegetable peeler
1/2 small red onion, thinly sliced
1 teaspoon chopped fresh cilantro leaves
8 slider buns, dinner rolls or Hawaiian rolls, heated according to package directions

1. In blender, blend garlic, jalapeño, lime juice, oil, tequila (if using), honey, lime zest and salt until smooth. Makes about 1/2 cup marinade. Place fish in large zip-top plastic bag. Reserve 3 tablespoons marinade; pour remaining marinade in bag. Seal bag, pressing out excess air. Gently massage fish in bag to coat; refrigerate 1 hour.

2. Prepare outdoor grill for direct grilling over medium heat. Meanwhile, in medium bowl, combine tomatoes, cucumber, onion, cilantro and 3 tablespoons reserved marinade until well combined.

3. Place fish on hot grill rack; cover and cook 6 to 8 minutes or until internal temperature reaches 145°.

4. Cut fish into large pieces. Fill buns with fish and relishes (recipes follow) and serve with tomato mixture.

Approximate nutritional values per serving:
391 Calories, 13g Fat (2g Saturated), 79mg Cholesterol,
1068mg Sodium, 34g Carbohydrates, 2g Fiber, 32g Protein

Tomatillo Relish

Prep: 20 minutes
Grill: 5 minutes • Makes: about 1 cup

6 medium tomatillos, husks removed, rinsed, and cut crosswise in half through stem
Essential Everyday® cooking spray
1 garlic clove, minced
1-1/2 tablespoons fresh lime juice
1 tablespoon Essential Everyday® extra virgin olive oil
1/4 teaspoon ground coriander
1/4 teaspoon salt

1. Prepare outdoor grill for direct grilling over medium heat. Lightly spray cut sides of tomatillos with nonstick cooking spray. Place tomatillos, cut side down, on hot grill rack; cover and cook 4 to 5 minutes or until lightly charred. Transfer tomatillos, cut side up, to plate; cool 5 minutes. Core and chop tomatillos.

2. In small bowl, combine remaining ingredients and chopped tomatillos. Makes about 1 cup relish.

Approximate nutritional values per serving (each 1/4 cup):
48 Calories, 4g Fat (1g Saturated), 0mg Cholesterol,
145mg Sodium, 4g Carbohydrates, 1g Fiber, 1g Protein

Avocado-Orange Relish

Prep: 20 minutes
Makes: about 1-3/4 cups

3 medium oranges, peeled and segmented, segments cut crosswise in half
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons Essential Everyday® extra virgin olive oil
1/4 teaspoon salt
1 pinch ground cayenne pepper
1 medium ripe avocado, peeled, pitted and cut into 1/2-inch pieces

1. In medium bowl, toss all ingredients except avocado until well combined; gently fold in avocado.

Approximate nutritional values per serving (each 1/4 cup):
85 Calories, 5g Fat (1g Saturated), 0mg Cholesterol,
85mg Sodium, 10g Carbohydrates, 3g Fiber, 1g Protein

Chef Tip
Fish can also be served in flour or corn tortillas topped with relishes.