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Nutrition facts per serving:

  • Servings Per Recipe 4 servings
  • Calories130
  • Total Fat (g)2
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)1
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)46
  • Sodium (mg)298
  • Carbohydrate (g)5
  • Total Sugar (g)2
  • Fiber (g)1
  • Protein (g)21
  • Vitamin C (DV%)83
  • Calcium (DV%)3
  • Iron (DV%)5
*Percent Daily Values are base on a 2,000 calorie diet
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Grilled Bass with Strawberry Salsa

Makes: 4 servings
Prep: 20 minutes
Grill: 7 to 9 minutes per 1/2-inch thickness
 

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Ingredients

  • 4  4- to 5-ouncefresh or frozen sea bass or halibut steaks, 1 inch thick
  • 1  small lime
  • 1/4  teaspoonsalt
  • 1/4  teaspooncayenne pepper
  • 1  cupchopped fresh strawberries
  • 1/4  cupfinely chopped seeded fresh poblano chile pepper (1/2 of a small)
  • 2  tablespoonssnipped fresh cilantro
  • 1/2  teaspooncumin seeds, toasted*
  • 1/8  teaspoonsalt

Directions

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl combine lime peel, the 1/4 teaspoon salt, and the cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.

Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 7 to 9 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time.

Meanwhile, in a medium bowl combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish.

Tip: To toast cumin seeds, in a small skillet heat cumin seeds over medium heat until fragrant, shaking skillet occasionally.

Grilled Bass with Strawberry Salsa


 
 
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