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Weight Watchers Recipes |
Grilled Bass |
3 Points Per Serving |
1/2 to 1 t. cumin seed 3 large carambolas (star fruit) 1 small lime 1/2 small fresh poblano pepper, seeded and finely chopped. 2 T. snipped fresh cilantro 1 pound sea bass or red snapper fillet, cut into 4 pieces about 1 inch thick 1/4 t. ground red pepper 1/4 t. salt Cook cumin seed in an ungreased skillet, uncovered, over medium-high heat for 1-2 minutes or till toasted, shaking the skillet frequently. Set cumin seed aside. Slice ONE carambola; cover and refrigerate. Chop remaining carambolas; set aside. Peel lime and finely shred peel; set peel aside. Section and chop rest of lime. For salsa, combine toasted cumin seed, chopped carambolas, chopped lime, poblano pepper, cilantro, and 1/8 t. salt in in a small bowl; cover and refrigerate. Rinse fish fillets; pat dry. Sprinkle with 1/8 t. salt, ground red pepper, and reserved lime peel. Arrange medium-hot coals in a coverd grill around a drip pan. Test for medium heat above the pan. Place fish fllets on the grill rack over drip pan. Cover and grill for 8-12 minutes per 1-inch thickness or till fish just begins to flake when tested with a fork. Serve with salsa. Garnish with sliced carambola. Makes 4 servings. Nutrition facts per serving 143 cal., 3 g total fat (1 g sat. fat) 27 mg calcium, 280 mg sodium, 8 g carbo., 1 g fiber |