Grilled Bass with Carambola Salsa Recipe

Ingredients
<br>- 1/2 teaspoon cumin seed
<br>- 3 carambola (star fruit)
<br>- 1 small lime
<br>- 1/2 small fresh poblano pepper, seeded and finely chopped
<br>- 2 tablespoons snipped fresh cilantro
<br>- 1/2 teaspoon salt
<br>- 4 (4 ounce) fillets fresh sea bass, about 1 inch thick
<br>- 1/4 teaspoon ground red pepper
<br><p></p>Directions
<br>step 1: In a dry skillet cook cumin seed, uncovered, over medium-high heat for 1 to 2 minutes or until toasted, shaking the skillet frequently. Set cumin seed aside. Slice 1 carambola; cover and chill. Chop remaining carambola; set aside. Finely shred lime peel; set aside. Peel, section, and chop lime. In a bowl combine toasted cumin seed, chopped carambola, chopped lime, poblano pepper, cilantro, and 1/8 teaspoon of the salt; cover and chill.
<br>step 2: Rinse fish fillets; pat dry. Sprinkle with remaining salt, ground red pepper, and lime peel.
<br>step 3: In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish fillets on the grill rack over drip pan. Cover and grill for 8 to 12 minutes per 1-inch thickness or until fish just begins to flake when tested with a fork. Serve with carambola salsa; garnish with sliced carambola.
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Ingredients
- 1/2 teaspoon cumin seed
- 3 carambola (star fruit)
- 1 small lime
- 1/2 small fresh poblano pepper, seeded and finely chopped
- 2 tablespoons snipped fresh cilantro
- 1/2 teaspoon salt
- 4 (4 ounce) fillets fresh sea bass, about 1 inch thick
- 1/4 teaspoon ground red pepper

Directions
step 1: In a dry skillet cook cumin seed, uncovered, over medium-high heat for 1 to 2 minutes or until toasted, shaking the skillet frequently. Set cumin seed aside. Slice 1 carambola; cover and chill. Chop remaining carambola; set aside. Finely shred lime peel; set aside. Peel, section, and chop lime. In a bowl combine toasted cumin seed, chopped carambola, chopped lime, poblano pepper, cilantro, and 1/8 teaspoon of the salt; cover and chill.
step 2: Rinse fish fillets; pat dry. Sprinkle with remaining salt, ground red pepper, and lime peel.
step 3: In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish fillets on the grill rack over drip pan. Cover and grill for 8 to 12 minutes per 1-inch thickness or until fish just begins to flake when tested with a fork. Serve with carambola salsa; garnish with sliced carambola.

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