Name: Grilled-Sea Bass Tacos With Fresh-Peach Salsa
Yield: 4 servings
Ingredients: Peach salsa:; 3 cups coarsely chopped peeled peaches (about 6 small peaches); 1 cup diced red onion; 1/4 cup fresh lemon juice; 3 tablespoons minced fresh cilantro; 2 tablespoons minced shallots; 1 teaspoon chopped seeded serrano chile; 1 teaspoon honey; 1/4 teaspoon salt; Grilled sea bass:; 1 (1-pound) sea bass fillet (about 2 inches thick); Cooking spray; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Tacos:; 8 taco shells; 2 cups shredded green cabbage or packaged coleslaw mix; 1/2 cup minced fresh cilantro

Servings: 4 persons

Peach salsa:
3 cups coarsely chopped peeled peaches (about 6 small peaches)
1 cup diced red onion
1/4 cup fresh lemon juice
3 tablespoons minced fresh cilantro
2 tablespoons minced shallots
1 teaspoon chopped seeded serrano chile
1 teaspoon honey
1/4 teaspoon salt
Grilled sea bass:
1 (1-pound) sea bass fillet (about 2 inches thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper
Tacos:
8 taco shells
2 cups shredded green cabbage or packaged coleslaw mix
1/2 cup minced fresh cilantro

1
Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.
2
Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper.
3
Prepare tacos: Warm the taco shells according to package directions. Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Grilled-Sea Bass Tacos With Fresh-Peach Salsa

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