- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2004
Orange Spice Rub:
Pat dry fish fillets; rub both sides of each with orange spice rub.
Place fish on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes for thin fillets (such as catfish, trout, tilapia, perch and pickerel), about 12 minutes for thick fillets (such as salmon and halibut).
Meanwhile, in bowl, toss together cherry tomatoes, coriander, olive oil, lime juice and salt ; arrange on each of 4 plates. Add fish.