Grilled Bass with Strawberry Salsa
Fish is one of those quick-cooking ingredients that provides a good start on a healthy dinner. This recipe is enlivened with a fresh and chunky fruit salsa.
Ingredients
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4 4- to 5-ounce fresh or frozen sea bass or halibut steaks, 1-inch thick
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1 small lime
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1/4 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 cup chopped fresh strawberries
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1/4 cup finely chopped seeded fresh poblano chile pepper (1/2 of a small)*
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2 tablespoons snipped fresh cilantro
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1/2 teaspoon cumin seeds, toasted**
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1/8 teaspoon salt
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. Makes 4 servings.
4.
*NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
5.
**NOTE: To toast cumin seeds, in a small skillet heat cumin seeds over medium heat until fragrant, shaking skillet occasionally.
Nutrition information
Calories 137, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 46 mg, Sodium 299 mg, Carbohydrate 7 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate .5.
Percent Daily Values are based on a 2,000 calorie diet
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