← All recipes

Grilled Bass With Carambola Salsa

Grilled Bass With Carambola Salsa comes together with Cumin Seed, Carambolas, Lime, Fresh Poblano Pepper Chopped, and Snipped Fresh Cilantro. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 tsp
• 3
• 1
• 1/2
• 2 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Cook cumin seed in an ungreased skillet uncovered, over medium-high heat for 1 to 2 minutes or till toasted, shaking the skillet frequently.

2. 2

   Set cumin seed aside.

3. 3

   Slice one carambola; cover and refrigerate.

4. 4

   Chop remaining carambolas; set aside.

5. 5

   Peel lime and finely shred peel; set peel aside. Section and chop rest of lime.

6. 6

   FOR SALSA, combine toasted cumin seed, chopped carambolas, chopped lime, poblano pepper, cilantro and 1/8 teaspoon salt in a small bowl; cover and refrigerate.

7. 7

   RINSE fish fillets; pat dry. Sprinkle with 1/8 teaspoon salt, ground red pepper and reserved lime peel.

8. 8

   ARRANGE medium-hot coals in a covered grill around a drip pan.

9. 9

   Test for medium heat above the pan.

10. 10

    Place fish fillets on the grill rack over drip pan.

11. 11

    Cover and grill for 8 to 12 minutes per 1-inch thickness or till fish just begins to flake when tested with a fork.

12. 12

    Serve with salsa.

13. 13

    Garnish with sliced carambola.

14. 14

    Ratings: Points 0-10 3

15. 15

    Before using, allow carambolas to ripen at room temperature until they are juicy and fragrant.

16. 16

    They don't need peeling, simply slice them crosswise to reveal their star shape

17. 17

    Contributed to the FareShare Gazette by Bobbie; 15 August 2004. www.fareshare.net

18. 18

    All contain oxalic acid to some degree.