Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light July 1998

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Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

334 calories; calories from fat 27%; fat 10.2g; saturated fat 1.8g; mono fat 4g; poly fat 3.4g; protein 25.2g; carbohydrates 36.6g; fiber 4.4g; cholesterol 78mg; iron 3.6mg; sodium 510mg; calcium 140mg.
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