Tuna with Fresh Orange Salsa

Ingredients

• 1  teaspoonfinely shredded orange peel
• 4  mediumoranges, peeled, sectioned, and coarsely chopped
• 1  largetomato, seeded and chopped
• 1/4  cupsnipped fresh cilantro
• 2  tablespoonsfinely chopped green onion
• 2  tablespoonschopped walnuts, toasted
• 1  tablespoonlime juice
• 4  fresh or frozen tuna or sea bass steaks, cut 1 inch thick
• 1/2  teaspoonground cumin
• 1  tablespoonolive oil

Directions

For salsa, in a medium bowl combine the orange peel, chopped oranges, tomato, cilantro, green onion, walnuts, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

In a small bowl combine cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Brush the fish with olive oil and sprinkle evenly with cumin mixture.

Place fish on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling. Spoon the salsa over fish.