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Grilled-Sea Bass Tacos with Fresh-Peach Salsa -- -w

Source of Recipe

Recipe du Jour - e-mail
Grilled-Sea Bass Tacos with Fresh-Peach Salsa
Yield: 4 servings

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

Grilled sea bass:
1 (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 7 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 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.

2 tacos equal: CALORIES 334 (27% from fat); FAT 10.2g (sat 1.8g, mono 4g, poly 3.4g); PROTEIN 25.2g; CARB 36.6g; FIBER 4.4g; CHOL 78mg; IRON 3.6mg; SODIUM 214mg +++WWP:7