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
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