Try this Sea Bass, Baja Style recipe, or contribute your own.
Suggest a better descriptionSprinkle fish with sea salt; place in a large resealable plastic bag. Grate zest (colored portion of peel) from limes, then squeeze juice; add zest and juice to fish in bag. Seal; marinate 1 hour at room temperature or up to 5 hours in the refrigerator. Heat a large skillet over high heat; add olive oil and onions; cook until golden. Add garlic; cook 1 minute more. Reduce heat to medium. Add tomatoes; cook 10 minutes. Add olives, capers, jalapenos, parsley, rosemary, marjoram, oregano and pepper to taste; cook over low heat for about 15 minutes more, adding a small amount of stock or water if mixture gets too dry. Add fish marinade to tomato mixture in skillet. Arrange fish on top; cover. Cook over low heat, about 4 minutes on each side. (Fish is done when it flakes easily with a fork.) Discard herb sprigs. Serve with rice or pasta. Yields 6 to 8 servings. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 6 servings | ||
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Calories: 42 | ||
Calories from Fat: 12 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 959.8mg | 33 % | |
Potassium 112.9mg | 3 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 7.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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