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Striped Bass with Peach Salsa

Photo: John Autry; Styling: Cindy Barr
Total time 35 mins
Yield 4 servings (serving size: 1 fillet and about 1/3 cup salsa)

Ingredients

  • 2 cups water
  • 1 tablespoon fine sea salt
  • 2 teaspoons sugar
  • 4 (6-ounce) striped bass fillets
  • Cooking spray
  • 1 1/2 cups finely chopped peaches (about 2 medium)
  • 2 tablespoons thinly sliced shallots
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3/8 teaspoon table salt, divided
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons torn small mint leaves

Nutrition Information

  • calories 231
  • fat 7.7 g
  • satfat 1.4 g
  • monofat 3.7 g
  • polyfat 1.9 g
  • protein 31.9 g
  • carbohydrate 8.1 g
  • fiber 0.8 g
  • cholesterol 140 mg
  • iron 1.8 mg
  • sodium 514 mg
  • calcium 31 mg

How to Make It

  1. Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat fish dry.

  2. Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals.

  3. Combine peaches, shallots, juice, and oil in a medium bowl; stir in 1/8 teaspoon table salt. Sprinkle remaining 1/4 teaspoon table salt and pepper evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes. Turn fish over and move over indirect heat; grill 12 minutes or until desired degree of doneness. Stir mint into peach mixture. Serve with fish.