Skinny Fish with Strawberry-Poblano Relish

Prep 20 min
Total 40 min
Servings 4

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

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

Fish

4

(4 oz to 5 oz) 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 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

Steps

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.