INGREDIENTS
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.
PREPARATION:
- 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.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
Serving Size:
1 fillet with about 1/4 cup Mango Salsa
Fiber
1 g
Carbohydrate
9 g
Cholesterol
47 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
15 %
Calories
146
Protein
21 g
Sodium
189 mg
DIETARY EXCHANGE:
Meat
2
Fruit
1/2
