Grilled Chilean Sea Bass with Curried Tomato Chutney
1 tablespoon olive oil
1 small onion, diced
1 (14 ounce) can petite diced tomatoes
1 clove garlic, crushed
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon cayenne (optional - we like a bit of heat)
1 teaspoon dried parsley
1-½ pounds Chilean sea bass
additional grated parmesan cheese, if desired
Saute the onion in the olive oil until translucent. Add the tomatoes, crushed garlic, curry powder, salt, cayenne, and parsley. Simmer for about 30 minutes, until the mixture is reduced and fairly thickened. Remove from heat when ready.
While the chutney is simmering, prepare the fish by rinsing in cold water. Pat dry. Brush with olive oil. Place in the refrigerator.
Heat the grill. Remove the sea bass from the refrigerator and place on the hot grill. Cook about 10 minutes per side or until just cooked through. Cooking time depends on the thickness of the fish. Place the cooked fish on a serving platter and spoon the tomato chutney over. Sprinkle with a bit of grated cheese, if desired.
Serves 4-5
¼ of recipe:
7 grams total fat; 8 grams total carbs; 2 grams dietary fiber; 33 grams protein 230 calories
Exchanges:
4-½ lean meat; ½ fat; 1-½ vegetable
This recipe comes from http://www.shakeoffthesugar.net
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