Grilled Bass with Carambola Salsa

Sunny star fruit, or carambola, along with fresh poblano pepper and cilantro brightens this grilled fish dish.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Grill: 8 mins to 12 mins

Grilled Bass with Carambola Salsa

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Directions

  1. In a dry skillet cook cumin seed, uncovered, over medium-high heat for 1 to 2 minutes or until toasted, shaking the skillet frequently. Set cumin seed aside. Slice 1 carambola; cover and chill. Chop remaining carambola; set aside. Finely shred lime peel; set aside. Peel, section, and chop lime. In a bowl combine toasted cumin seed, chopped carambola, chopped lime, poblano pepper, cilantro, and 1/8 teaspoon of the salt; cover and chill.
  2. Rinse fish fillets; pat dry. Sprinkle with remaining salt, ground red pepper, and lime peel.
  3. In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish fillets on the grill rack over drip pan. Cover and grill for 8 to 12 minutes per 1-inch thickness or until fish just begins to flake when tested with a fork. Serve with carambola salsa; garnish with sliced carambola. Makes 4 servings.
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Nutrition Facts (Grilled Bass with Carambola Salsa)

  • Per serving:
  • 143 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 47 mg chol. ,
  • 280 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 22 g pro.
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