The fruity salsa topper gives a kick to healthy meal and it perfectly balances the rich flavors of the fish!
- 4 4- to 5-ounce fresh or frozen sea bass or halibut steaks, 1 inch thick
- 1 small lime
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup chopped fresh strawberries
- 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
- 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 evenly over both sides of each fish steak; rub in with your fingers.
- 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.
- Meanwhile, in a medium bowl combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish.
- Tip: To toast cumin seeds, in a small skillet heat cumin seeds over medium heat until fragrant, shaking skillet occasionally.