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Skinny Fish with Strawberry-Poblano Relish
0 Likes
Prep Time:
20 minutes
Total Time:
40 minutes
Low-fat, low-sodium summer pasta with a sweet twist of strawberries. Perfect for a light and refreshing dinner.
Ingredients:
  • 4 (4 oz to 5 oz) fresh or frozen sea bass or halibut steaks, cut 1 inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 small lime
  • 1 cup chopped fresh strawberries or frozen organic strawberries, thawed and chopped
  • 1/4 cup finely chopped seeded fresh poblano chile pepper (1/2 of a small)
  • 2 tablespoons snipped fresh cilantro
  • 1/2 teaspoon cumin seeds, toasted*
  • 1/8 teaspoon salt
Instructions:
  • If the fish is frozen, thaw it first. Rinse the fish and pat dry with paper towels. Finely shred lime peel and then peel, section, and chop the lime; set it aside. In a small bowl, mix lime peel with 1/4 teaspoon of salt and cayenne pepper. Sprinkle this mixture on both sides of each fish steak, rubbing it in with your fingers.
  • Prepare a medium-hot grill by arranging charcoal around a drip pan. Test the heat level above the pan to ensure it's medium. Grease the grill rack and place the fish on top of it. Cover and grill for 7 to 9 minutes per 1/2-inch thickness or until the fish easily flakes when tested with a fork, flipping it halfway through the grilling time.
  • In a medium bowl, mix together chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish.

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