1. Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat fish dry.
2. Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals.
3. Combine peaches, shallots, juice, and oil in a medium bowl; stir in 1/8 teaspoon table salt. Sprinkle remaining 1/4 teaspoon table salt and pepper evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes. Turn fish over and move over indirect heat; grill 12 minutes or until desired degree of doneness. Stir mint into peach mixture. Serve with fish.
Wine note: With the complementary flavors of stone fruit and fresh herbs, Vionta Albari?o 2008 ($19), from Spain, is the perfect match for Striped Bass with Peach Salsa. Crisp white wines made from Spain''s albari?o grape have a mineral quality that enhances the delicate, salty sea flavors of fresh fish. -Jeffery Lindenmuth
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (82%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 1965.8mg||68 %|
|Potassium 12.6mg||0 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.2g|
|Protein 0g||0 %|
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Calories per serving: 38
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