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Healthified Fish with Strawberry-Poblano Relish

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Based on 4 ratings

72% less total fat • 50% less sodium than the original recipe—see the comparison. Enjoy this light recipe on a hot summer night. The strawberries are a tasty surprise in this savory dish.

Prep Time:20 min

Start to Finish:40 min

makes:4 servings

Fish
4	4oz to 5oz fresh or frozen sea bass or halibut steaks, cut 1 inch thick
1/4	teaspoon salt
1/4	teaspoon cayenne pepper
Relish
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	tablespoons snipped fresh cilantro
1/2	teaspoon cumin seeds, toasted*
1/8	teaspoon salt

1.	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 teaspoon salt, and the cayenne pepper. Sprinkle mixture evenly over both sides of each fish steak; rub in with your fingers.
2.	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.
3.	Meanwhile, in a medium bowl, combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish.

Nutritional Information

1 portion fish plus 1/3 cup relish: Calories 130 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 300mg; Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 2g); Protein 21g Percent Daily Value*: Vitamin A 10%; Vitamin C 80%; Calcium 4%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

2 Reviews

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Surprisingly Delicious

I decided to make this spontaneously. I had everything on hand already except for the halibut or sea bass. Instead I used Tilapia. The dish was still delicious and the poblano chiles were surprisingly wonderful with the strawberries.
Posted at 9:40 AM on July 30 2010 by foodislove

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Fresh and Summery

This was delicious! I was just cooking for 2, so I used a 1/2 lb of fresh halibut, but still used the 1/4 tsp salt and 1/4 tsp cayenne to season (we like spicy!). I also added a bit of chopped up avocado (1/4 of an avocado) to the relish because we had it on hand. It was a very fresh and summery dish! With a side of grilled zucchini, it was very filling. We will definitely make this again.
Posted at 10:18 AM on June 17 2010 by AnnieB9148