CURRIED SEA BASS WITH TROPICAL FRUIT SALSA

Curried Sea Bass With Tropical Fruit Salsa image

Number Of Ingredients 15

FOR THE SALSA:
1 cup diced fresh pineapple
1/2 cup diced mango
1/2 cup diced papaya
1/3 cup diced red onion
2 tablespoons fresh lime juice
2 to 3 teaspoons minced jalapeño peppers, with seeds
1/2 teaspoon grated fresh ginger
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick
vegetable oil
1 teaspoon curry powder
kosher salt
freshly ground black pepper

Steps:

TO MAKE THE SALSA: In a large glass or stainless steel mixing bowl combine the salsa ingredients. Mix well and allow to stand at room temperature until ready to serve. Brush or spray both sides of the fillets with vegetable oil. Sprinkle the curry powder evenly over the fish and season with salt and pepper. Grill over Direct High heat until the fish is opaque and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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