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Grilled Bass with Strawberry Salsa
- 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.
- 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.
From the Test Kitchen
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 (Grilled Bass with Strawberry Salsa)
- Per serving:
- 137 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 46 mg chol.,
- 299 mg sodium,
- 7 g carb.,
- 1 g fiber,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet