Swicy Grilled Fish Wasa Crispbread
This tasty crispbread brings all the flavor of toasted sesame seeds and pure sea salt, simply without the gluten! They contain no lactose ingredients, 60 calories per slice, and are Non-GMO Project verified. Make them your go-to-choice for a smart and satisfying snack!
Made with:
Gluten Free Sesame & Sea Salt
Ingredients
8 WASA® GLUTEN FREE SESAME & SEA SALT CRISPBREAD
8 OUNCE LOCAL WHITE FISH, GRILLED
1 MANGO, PEELED AND DICED
1/2 CUP RED ONION, DICED
1/2 CUP RED BELL PEPPER, DICED
1 HABANERO PEPPER, VEINS AND SEEDS REMOVED, AND MINCED
2 GARLIC CLOVES, MINCED
2 TABLESPOONS CILANTRO, CHOPPED
2 LIMES, JUICED (SPLIT)
1/2 CUP GREEK YOGURT
1 TEASPOON CILANTRO, MINCED
1 AVOCADO, MASHED
How to:
1.
To grill the fish: Place the fish fillets on the grill. Cook for 3–4 minutes on the first side, until the edges begin to turn opaque and grill marks form. Flip the fillets carefully with a spatula. Cook for an additional 3–4 minutes, or until the internal temperature reaches 145 F.
2.
To make the mango salsa, combine the diced mango, red onion, red bell pepper, habanero pepper, garlic, chopped cilantro and juice from one lime in a separate bowl and set aside.
3.
To make the cilantro lime crema, whisk together the Greek yogurt, juice from the other lime and minced cilantro in a separate bowl until smooth. Taste and adjust as needed; set aside.
4.
To serve, add mashed avocado to each Wasa Gluten Free Sesame & Sea Salt Crispbread before adding pieces of grilled fish and a spoonful of mango salsa. Finish with a drizzle of cilantro lime crema.
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