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Caribbean Sea Bass with Mango Salsa
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: Makes 4 servings
Ingredients:
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 4
skinless sea bass fillets (4 ounces each), about 1 inch thick
1
teaspoon Caribbean jerk seasoning
Nonstick cooking spray
1
ripe mango, peeled, pitted and diced, or 1 cup diced drained bottled mango
2
tablespoons chopped fresh cilantro
2
teaspoons fresh lime juice
1
teaspoon minced fresh or bottled jalapeño pepper*
Preparation:
1.
Prepare grill or preheat broiler. Sprinkle fish with seasoning; coat lightly with cooking spray. Grill fish over medium coals or broil 5 inches from heat 4 to 5 minutes per side or until fish flakes when tested with fork.
2.
Meanwhile, combine mango, cilantro, lime juice and jalapeño pepper in small bowl; mix well. Serve salsa over fish.
Nutritional Information:
| Serving Size: 1 fillet with about 1/4 cup Mango Salsa | |
| Fiber | 1 g |
| Carbohydrate | 9 g |
| Cholesterol | 47 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 15 % |
| Calories | 146 |
| Protein | 21 g |
| Sodium | 189 mg |
Dietary Exchange:
| Meat | 2 |
| Fruit | 1/2 |
This recipe appears in:
Island
