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Caribbean Sea Bass with Mango Salsa

4 skinless sea bass fillets (4 ounces each), about 1 inch thick 
1 teaspoon Caribbean jerk seasoning 
Nonstick cooking spray 
1 ripe mango, peeled, pitted and diced, or 1 cup diced drained bottled mango 
2 tablespoons chopped fresh cilantro 
2 teaspoons fresh lime juice 
1 teaspoon minced fresh or bottled jalapeņo pepper* 
*Jalapeņo peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash and scrub hands with soap after handling (repeat washing several times)

Prepare grill or preheat broiler
Sprinkle fish with seasoning; coat lightly with cooking spray
Grill fish over medium coals or broil 5 inches from heat 4 to 5 minutes per side or until fish flakes when tested with fork. 
Meanwhile, combine mango, cilantro, lime juice and jalapeņo pepper in small bowl; mix well
Serve salsa over fish

Food exchange 2 meat 1/2 fruit
(1 fillet with about 1/4 cup Mango Salsa) Calories 146 Calories from Fat 15 % Total Fat 3 g Saturated Fat 1 g 
Cholesterol 47 mg Carbohydrate 9 g Fiber 1 g Protein 21 g Sodium 189 mg

Courtesy Diabetic Cooking

Serves 4