Grilled-Sea Bass Tacos with Fresh-Peach Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 27%
  • Fat: 10.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 3.4g
  • Protein: 25.2g
  • Carbohydrate: 36.6g
  • Fiber: 4.4g
  • Cholesterol: 78mg
  • Iron: 3.6mg
  • Sodium: 510mg
  • Calcium: 140mg

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

  1. Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.
  2. 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.
  3. 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.
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