Recipe for Gazpacho Topped Lingcod 
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Yield:
4
Ingredients:
Amount Ingredient
1/3 lb lingcod fillets
2 tbl chopped peeled seeded cucumber
1 cup chopped peeled seeded tomato
2 tbl chopped red onion
2 tbl chopped green bell pepper
3/4 tsp chopped garlic
1 tbl chopped parsley or cilantro
1/8 tsp dry dill weed crushed
1/2 tsp olive oil
3 tbl lime juice plus
2 tsp lime juice
1/4 tsp freshly-ground black pepper
1/8 tsp hot pepper sauce
Instructions:
Instructions: Seafood Alternatives: grouper, monkfish, swordfish Rinse the fish in cold water; pat dry with paper towels. Set aside.

Combine the cucumber, tomato, red onion, green pepper, garlic, parsley, dill weed, olive oil and 2 teaspoons lime juice. Mix well and chill for 30 minutes to blend flavors.

Meanwhile, combine 3 tablespoons lime juice, pepper, hot pepper sauce and oil. Marinate the fish in the mixture for 10 minutes. Drain the fish, reserving the marinade.

Grill the fish for 4 to 5 minutes. Baste the uncooked side with reserved marinade. Turn fish and continue to cook until the fish is opaque through the thickest part, 3 to 5 minutes longer.

Serve with the chilled gazpacho topping.

This recipe yields 4 servings.

Comments: Gazpacho, traditionally served as a soup, has been modified to make a refreshing and lowfat topping.

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