Grilled Sea Bass With Tropical Salsa Recipe - Cooking Index
Grilled Sea Bass With Tropical Salsa Recipe - Cooking Index
Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor-just right with grilled low-fat fish.
Type: Fish| 1 cup | 237ml | Peeled cored pineapple in 1/4" pieces |
| 3/4 cup | 177ml | Peeled pitted mango in 1/4" pieces |
| 2/3 cup | 157ml | Red bell pepper in 1/4" pieces |
| 1/2 cup | 31g / 1.1oz | Seeded tomato in 1/4" pieces |
| 1/3 cup | 78ml | Seeded English hothouse cucumber in 1/4" |
| Pieces | ||
| 1/3 cup | 20g / 0.7oz | Red onion in 1/4" pieces |
| 3 tablespoons | 45ml | Minced fresh cilantro |
| 2 tablespoons | 30ml | Minced fresh mint |
| 2 tablespoons | 30ml | Minced seeded jalapeño chili |
| 2 tablespoons | 30ml | Fresh lime juice |
| Salt - to taste | ||
| 6 | Sea bass fillets - (6 oz ea) | |
| Olive oil |
Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.
This recipe yields 6 servings.
Source:
Bon Appetit, September 1999
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