Grilled Bass with Carambola Salsa
Sunny star fruit, or carambola, along with fresh poblano pepper and cilantro brightens this grilled fish dish.
Prep Time:
25 mins
Total Time:
33 mins
Servings:
4 servings
Ingredients
-
1/2 to 1 teaspoon cumin seed
-
3 large carambola (star fruit)
-
1 small lime
-
1/2 of a small fresh poblano pepper, seeded and finely chopped
-
2 tablespoons snipped fresh cilantro
-
1/2 teaspoon salt
-
1 pound sea bass or red snapper fillet, cut into 4 fillets about 1 inch thick
-
1/4 teaspoon ground red pepper
Directions
1.
In a dry skillet cook cumin seed, uncovered, over medium-high heat for 1 to 2 minutes or until toasted, shaking the skillet frequently. Set cumin seed aside. Slice 1 carambola; cover and chill. Chop remaining carambola; set aside. Finely shred lime peel; set aside. Peel, section, and chop lime. In a bowl combine toasted cumin seed, chopped carambola, chopped lime, poblano pepper, cilantro, and 1/8 teaspoon of the salt; cover and chill.
2.
Rinse fish fillets; pat dry. Sprinkle with remaining salt, ground red pepper, and lime peel.
3.
In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish fillets on the grill rack over drip pan. Cover and grill for 8 to 12 minutes per 1-inch thickness or until fish just begins to flake when tested with a fork. Serve with carambola salsa; garnish with sliced carambola. Makes 4 servings.
Nutrition information
Calories 143, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 47 mg, Sodium 280 mg, Carbohydrate 8 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 10%, Vitamin C 54%, Calcium 2%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Smoky Bass with Carambola Salsa
Carambola, also called star fruit because of its resemblance to a star when cut crosswise, is grown in tropical climates. Its flavor, which ranges from sweet to tart, complements smoky grilled fish.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
