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Nutrition Facts
Nutrition facts per serving:
- Calories 130
- Protein(gm)21
- Carbohydrate(gm)5
- Fat, total(gm)2
- Cholesterol(mg)46
- Saturated fat(gm)1
- Monosaturated fat(gm)1
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)1
- Sugar, total(gm)2
- Vitamin A(IU)437
- Vitamin C(mg)49
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)2
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)16
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)298
- Potassium(mg)398
- Calcium(DV %)30
- Iron(DV %)1
Grilled Bass with Strawberry Salsa
Grill: 7 mins to 9 mins per 1/2-inch thickness
Ingredients
- 4 4 - 5 ounces fresh or frozen sea bass or halibut steaks, 1 inch thick
- 1 small lime
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup chopped fresh strawberries
- 1/4 cup finely chopped seeded fresh poblano chile pepper (1/2 of a small)
- 2 tablespoons snipped fresh cilantro
- 1/2 teaspoon cumin seeds, toasted*
- 1/8 teaspoon salt
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.
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Tip:
To toast cumin seeds, in a small skillet heat cumin seeds over medium heat until fragrant, shaking skillet occasionally.
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