Healthified Fish with Strawberry-Poblano Relish

 

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

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.