Caribbean Sea Bass with Mango Salsa

by the Editors of Publications International, Ltd.


Caribbean Sea Bass with Mango Salsa Photo
Caribbean Sea Bass with Mango Salsa
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: Makes 4 servings
Ingredients:
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*


*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

 
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


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