Grilled-Sea Bass Tacos with Fresh-Peach Salsa

recipe
Sea bass is abundant in California coastal waters, but any firm white fish such as halibut, grouper, or snapper will work.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 334
Caloriesfromfat 27 %
Fat 10.2 g
Satfat 1.8 g
Monofat 4 g
Polyfat 3.4 g
Protein 25.2 g
Carbohydrate 36.6 g
Fiber 4.4 g
Cholesterol 78 mg
Iron 3.6 mg
Sodium 510 mg
Calcium 140 mg

Ingredients

Peach salsa:
3 cups coarsely chopped peeled peaches (about 6 small peaches)
1 cup diced red onion
1/4 cup fresh lemon juice
3 tablespoons minced fresh cilantro
2 tablespoons minced shallots
1 teaspoon chopped seeded serrano chile
1 teaspoon honey
1/4 teaspoon salt
Grilled sea bass:
1 (1-pound) sea bass fillet (about 2 inches thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper
Tacos:
8 taco shells
2 cups shredded green cabbage or packaged coleslaw mix
1/2 cup minced fresh cilantro

Preparation

Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.

Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper.

Prepare tacos: Warm the taco shells according to package directions. Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro.

Note:

July 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note