Caribbean Sea Bass with Mango Salsa
Prep Time 10 minutes
Cook Time 8 minutes
Makes 4 servings
|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.
- 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.
- Meanwhile, combine mango, cilantro, lime juice and jalapeño pepper in small bowl; mix well. Serve salsa over fish.
|Serving Size:||1 fillet with about 1/4 cup Mango Salsa|
|Calories from Fat||15 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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