Grilled Bass with Watermelon Salsa Verde

Recipe: Nutrition
Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Kosher
Low-Calorie
Low-Carbohydrate
Low-Saturated Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
4
Ready in
25 minutes
Print

Ingredients

  • 1 1/2 cups seeded, chopped green tomatoes
  • 1 1/2 cups chopped seedless watermelon
  • 2/3 cup chopped green onions
  • 1/2 small jalapeño pepper, seeded and minced*
  • 2 tbsp. fresh lime juice
  • 3 tbsp. olive oil, divided
  • 1/4 cup chopped fresh cilantro
  • 4 (6-oz.) striped bass fillets, skin on, about 2 inches thick

Directions

Prep Time
13 minutes
Cook Time
12 minutes
Ready in
25 minutes
  1. Preheat grill to medium-high (350°F to 400°F). For salsa, in a medium bowl combine tomatoes, watermelon, onions, jalapeño, lime juice, 2 tablespoons of the oil, cilantro, and salt and pepper to taste. Cover and refrigerate until serving.
  2. Rinse fillets and pat dry with paper towels. Brush fillets with remaining 1 tablespoon oil and season with salt to taste. Place fillets skin side down on grill. Grill 6 minutes per side or until fish flakes easily with a fork. Top fillets with salsa, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 268, Calories Fat , Total Fat 11g, Saturated Fat 1g, Cholesterol 136mg, Sodium 395mg, Carbohydrate 10g, Protein 31g
Serving Size1
Calories268
Total Fat11g
Total Fat (extra)17
Saturated Fat1g
Saturated Fat (extra)10
Cholesterol136mg
Cholesterol (extra)45
Sodium395mg
Sodium (extra)16
Potassium730mg
Carbohydrate10g
Carbohydrate (extra)3
Fiber1g
Fiber (extra)7
Sugars7g
Protein31g
Omega31g
Vitamin A1754IU
Vitamin A (extra)35
Vitamin C57mg
Vitamin C (extra)96
Iron2mg
Iron (extra)13