Grilled Bass with Strawberry Salsa
Recipe from
Heart-Healthy Living
Hot chile peppers and fresh cilantro combine with sweet strawberries to make a topper for grilled fish in this summertime dinner recipe.

Servings:
4 servings
Ingredients
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4 4- to 5-ouncefresh or frozen sea bass or halibut steaks, 1 inch thicksee savings

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1small limesee savings

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1/4 teaspoonsaltsee savings

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1/4 teaspooncayenne peppersee savings

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1 cupchopped fresh strawberriessee savings

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1/4 cupfinely chopped seeded fresh poblano chile pepper (1/2 of a small)see savings

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2 tablespoonssnipped fresh cilantrosee savings

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1/2 teaspooncumin seeds, toasted*see savings

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1/8 teaspoonsaltsee savings

Directions
1.
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.
2.
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.
3.
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.
Nutrition information
Calories 130, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 46 mg, Sodium 298 mg, Carbohydrate 5 g, Total Sugar 2 g, Fiber 1 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 83%, Calcium 3%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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