Method:Grilling

1. Formula

1. 1 cup 1/4-inch pieces peeled cored pineapple
2. 3/4 cup 1/4-inch pieces peeled pitted mango
3. 2/3 cup 1/4-inch pieces red bell pepper
4. 1/2 cup 1/4-inch pieces seeded tomato
5. 1/3 cup 1/4-inch pieces seeded English hothouse cucumber
6. 1/3 cup 1/4-inch pieces red onion
7. 3 tablespoons minced fresh cilantro
8. 2 tablespoons minced fresh mint
9. 2 tablespoons minced seeded jalapeno chili
10. 2 tablespoons fresh lime juice
11. 6 (6 ounce) fillets sea bass fillets
12. garlic flavored olive oil

2. Nutrition Information

• Calories: 244 kcal
• Carbohydrates: 10 g
• Dietary Fiber: 1 g
• Fat: 8 g
• Protein: 31 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
2. Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

4. Remark