Grilled Bass with Strawberry Salsa

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Grilled Bass with Strawberry Salsa
prep:
20 mins
grill:
7 mins
total:
27 mins
Servings:
4
Grilled Bass with Strawberry Salsa

Ingredients

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.

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  • 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. Makes 4 servings.

**

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

*

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.

Nutrition Facts

Per Serving:
137 calories; fat 3g; cholesterol 46mg; saturated fat 1g; carbohydrates 7g; insoluble fiber 1g; protein 22g; sodium 299mg.
© Copyright 2021 midwestliving.com. All rights reserved. Printed from https://www.midwestliving.com 04/23/2021
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