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Recipe: Grilled Sea Bass Tacos With Fresh Peach Salsa
Similar Categories: Grilled, Sea, Bass, Tacos, Fresh, Peach, Salsa
Serving Size : 4
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 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
Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.
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.
Per Serving (excluding unknown items): 358 Calories; 9g Fat (22.6%
calories from fat); 31g Protein; 40g Carbohydrate; 6g Dietary Fiber; 60m
g
Cholesterol; 473mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1
Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates.
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 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
Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.
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.
Per Serving (excluding unknown items): 358 Calories; 9g Fat (22.6%
calories from fat); 31g Protein; 40g Carbohydrate; 6g Dietary Fiber; 60m
g
Cholesterol; 473mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1
Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Grilled, Sea, Bass, Tacos, Fresh, Peach, Salsa
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