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Whitefish with Tomato Salsa

This flaky whitefish with tomato salsa is easy to make and high in protein. It steams in a foil packet, and comes out perfectly every time, without a mess. This cooking method works well for other types of fish, just remember that thinner cuts of fish will cook faster.

Whitefish with Tomato Salsa

Whitefish with Tomato Salsa

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By: Team Beachbody
4 servings
Prep Time
10 min.
Cook Time
9 min.


  • 1 medium red tomato, finely chopped
  • 1 medium yellow tomato, finely chopped
  • 5 fresh basil leaves, chopped
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • Sea salt and ground black pepper (to taste; optional)
  • 4 (4-oz.) each white fish fillets (like cod, halibut, or tilapia)


Here are your instructions:

  1. Preheat grill or broiler on high.

  2. Combine tomatoes, basil, oil, and vinegar in a medium bowl; mix well.

  3. Season with salt and pepper if desired; mix well. Set aside.

  4. Top baking sheet with foil. Top with fish and tomato salsa. Pull up sides of foil and close, leaving a small opening at the top.

  5. Grill or broil for 7 to 9 minutes. Open foil carefully (steam will come out). Fish should flake easily when tested with a fork.

Recipe Notes

Whitefish with Tomato Salsa

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Whitefish with Tomato Salsa Nutritional Data



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