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Ingredientes
- 1 c. peeled cored pineapple in 1/4" pcs
- 3/4 c. peeled pitted mango in 1/4" pcs
- 2/3 c. red bell pepper in 1/4" pcs
- 1/2 c. seeded tomato in 1/4" pcs
- 1/3 c. seeded English hothouse cucumber in 1/4" pcs
- 1/3 c. red onion in 1/4" pcs
- 3 Tbsp. chopped fresh cilantro
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. chopped seeded jalapeno chili
- 2 Tbsp. fresh lime juice Salt to taste
- 6 x sea bass fillets - (6 ounce ea) Extra virgin olive oil
Direcciones
- Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Refrigerateto blend flavors, at least 1 hour and up to 4 hrs, tossing occasionally.
- Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill till just opaque in center, about 5 min per side. Transfer to plates. Top with salsa and serve.
- This recipe yields 6 servings.
- Comments: Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor-just right with grilled low-fat fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 26 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 112mg | 3% |
| Total Carbs 6.44g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.91g | 3% |
| Protein 0.51g | 1% |
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