Grilled Fish Diablo Ceviche
1 1/2 lb. tilapia fish fillets
1 container (4 oz.) H-E-B Diablo Splash, or your favorite flavor
1 container (12 oz.) H-E-B Ready Fresh Go! Pico de Gallo, your favori
* juice of 1 lime
6 c. chopped H-E-B Romaine Lettuce Leaves
Combine the thawed tilapia fillets and Diablo Splash in a plastic zipp
er bag, seal and gently turn over to coat. Refrigerate 30 minutes or
until ready to grill.
Prepare the charcoal or gas grill to 375°F. Spray a grill mesh or
fish grilling basket with no-stick cooking spray. Place the marinat
ed tilapia fillets on the prepared grilling rack and grill for 4 minut
es per side. Remove from the grill and flake into small bite-size chu
nks and place in a salad bowl or platter.
Add the Pico de Gallo and lime juice to the grilled tilapia and toss g
ently to combine. Serve each salad plate or cup with 1/2 cup Tilapia
Ceviche over a lettuce leaf and White Corn Tortilla chips on the side.
Calories: 360, Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 140mg,
Sodium: 375mg, Carbohydrates: 10g, Dietary Fiber: 3g, Sugar: 5g, Prot