Sea Bass With Fruited Tomatillo Salsa

Sorry it's been so long since I updated. But I'm back for the time being. This was not my favorite recipe. I'm not sure what it was about it but it seemed kinda off. Who knows, maybe you will like it.




Sea Bass with Fruited Tomatillo Salsa
Better Homes and Gardens New Cook Book
Meredith Books

Prep: 25 mins
Bake: 15 min
Makes: 4 Servings

4 fresh or Frozen sea bass steaks
1 cup chopped pineapple
1/2 cup chopped, peeled peaches or nectarines
1/2 cup chopped tomatillos
2 tablespoon snipped fresh cilantro
1 tablespoon finely chopped green onion
1 fresh serrano chile pepper, seeded and chopped
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
2 teaspoons honey
1 cup quick-cooking couscous

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. For salsa, combine pineapple, peaches, tomatillos, cilantro, green onion, and chile pepper. Stir in lime peel, lime juice, and honey; set aside. Combine the couscous, 1 cup boiling water, and 1/4 teaspoon salt. Spread couscous evenly in a greased 2-quart rectangular baking dish. Arrange fish over couscous. Spoon salsa over fish. Loosely cover and bake fish flakes easily when tested with a fork.

Like I said, not my favorite. But they can't all be winners.
Happy Cookin