Tomatoes contain lots of vitamin C. Also called ascorbic acid, vitamin C functions as an antioxidant that may help protect cells from damage.

Ingredients:

Fish
1 1/2 lb halibut, tuna or swordfish steaks, 3/4 to 1 inch thick

Marinade
2 tablespoons lemon or lime juice
1 tablespoon canola or soybean oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped

Salsa
3 medium tomatoes, chopped (2 1/4 cups)
1/2 medium avocado, pitted, peeled and coarsely chopped
1 small jalapeño chile, seeded, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons lemon or lime juice

Directions:

• If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all marinade ingredients. Add fish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours.
• Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill rack. Cover grill; cook over medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade.
• Meanwhile, in medium glass or plastic bowl, mix all salsa ingredients. Serve fish with salsa.

Yields 6 Servings.

Nutritional Information:
Calories 160 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 60mg; Sodium 250mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 2g); Protein 22g