4 skinless sea bass fillets (4 ounces each), about 1 inch thick
1 teaspoon Caribbean jerk seasoning
Nonstick cooking spray
1 ripe mango, peeled, pitted and diced (1 C.)
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced fresh jalape�o pepper

Jalape�o peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling. Prepare grill or preheat broiler. Sprinkle fish with seasoning; coat lightly with cooking spray. Grill fish over medium coals or broil 5 inches from heat 4 to 5 minutes per side or until fish flakes easily when tested with fork. Meanwhile, combine mango, cilantro, lime juice and jalape�o pepper in small bowl; mix well. Serve salsa over fish.

Yield: 4 servings
Calories: 146
Fat: 3g
Fiber: 1g