Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor-just right with grilled low-fat fish.
Ingredients
1 cup 1/4-inch pieces peeled, cored pineapple
3/4 cup 1/4-inch pieces peeled, pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces seeded English hothouse cucumber
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons minced seeded jalapeño chili
2 tablespoons fresh lime juice
6 6-ounce sea bass fillets
Olive oil
Directions
Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.
