4 (4oz to 5 oz) fresh or frozen sea bass jor halibut steaks, cut 1 inch thick
1/4 tsp salt
1 small lime
1 cup chopped fresh strawberries or Cascadian Farm frozen organic strawberries, thawed and chopped
1/4 cup finely chopped seeded fresh poblano chile pepper (1/2 of a small)
2 Tbsp snipped fresh cilantro
1/2 tsp cumin seeds, toasted
1/8 tsp salt
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl, combine lime peel, the 1/4 tsp salt, and the cayenne pepper. Sprinkle mixture evenly over both sides of each fish steak; rub in with your fingers.
Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 7 to 9 minutes per 1/2 inch thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time.
Meanwhile, in medium bowl, combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds and the 1/8 tsp salt. Serve with grilled fish.
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