Try this Herb-Steamed Chilean Sea Bass recipe, or contribute your own.
Suggest a better descriptionCut the sea bass in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap. Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque. To assemble: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs. Yield: 4 bento servings Per serving: 14 Calories (kcal); trace Total Fat; (17% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9298 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 1 | ||
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Calories: 344 | ||
Calories from Fat: 64 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 137.8mg | 42 % | |
Sodium 387.2mg | 13 % | |
Potassium 1041.4mg | 27 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.6g | ||
Protein 63.3g | 90 % | |
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: 344
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