Ingredients:
1 teaspoon grated lime zest
2 tablespoons fresh lime juice ( 1 to 2 medium limes)
2 tablespoons fresh orange juice
1 tablespoon snipped fresh cilantro
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 lb tuna, cut into 4 serving pieces
1 medium nectarines, diced ( 3/4 to 1 cup)
1 (8 ounce) cans pineapple tidbits in juice
1 kiwi fruits, peeled and diced
2 tablespoons diced red onions
1 tablespoon snipped fresh cilantro
1 teaspoon fresh lemon juice
Directions:
Combine marinade ingredients in an airtight plastic bag.
Add fish and turn bag to coat.
Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.
Meanwhile, combine salsa ingredients in a medium bowl.
Cover and refrigerate.
Preheat grill (or broiler) on medium-high.
Grill fish for 5 to 7 minutes on each side, or until fish is cooked through and flakes easily when tested with a fork.
To serve, place fish on dinner plates.
Top with salsa.
Servings: 4
Time preparation: 25 min.
Time total: 39 min.