TORRIE WILSON
FIT
LIFESTYLE
Evening

Sea Bass with Fruit Salsa

15/06/2016

4 servings

Ingredients:

4 fresh or frozen 1” thick sea bass steaks
1 c chopped pineapple
1/2 c chopped, peeled peaches or nectarines
1/2 c chopped tomatillos
2 T snipped fresh cilantro
1 T finely chopped green onion
1 fresh serrano chili pepper, seeded and chopped
1 tsp finely shredded lime peel
1 T lime juice
4 tsp honey
1 c quick- cooking couscous

Directions:

Thaw fish, if frozen. Rinse and pat dry with paper towels. Set aside. For salsa, combine pineapple, peaches tomatillos, cilantro, green onion and chile pepper. Stir in lime peel, lime juice, and honey; set aside. Combine the couscous, 1 c boiling water and 1/4 tsp salt.

Spread couscous evenly in a greased 2 quart rectangular baking dish. Arrange fish over couscous. Spoon salsa over fish. Loosely cover and bake in a 450 degree oven. Cook 15-18 minutes or until fish flakes easily when tested with a fork. 

350 calories per serving. 45 g carbohydrates. 33 g protein

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