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Suggest a better descriptionPreheat the oven to 400? F. In a small mixing bowl, with a fork, combine the allspice, cumin, cinnamon, cayenne pepper and salt. Rub 1/2 teaspoon of this mixture onto each side of the fish and set aside. Combine the remaining spice mixture with the bread crumbs. Set the fish on a baking sheet, and top each portion with about 1 tablespoon of the seasoned bread crumbs. Drizzle some of the melted butter over the bread crumbs and bake for 10 to 15 minutes or until the flesh just flakes. Do not overbake. Make the sauce while the fish is baking. In a medium skillet over medium heat, heat the oil. Add the peppers and mushrooms and saute, stirring, for a minute. Add the water or stock, cover and simmer for 3 minutes or until the peppers are wilted but still have some texture. Stir in the barbecue sauce and remove from the heat. TO SERVE: Center the fish in the middle of each plate and spoon some peppers and mushrooms around each portion. Per serving: 642 Calories (kcal); 52g Total Fat; (70% calories from fat); 8g Protein; 40g Carbohydrate; 62mg Cholesterol; 1542mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 1 servings | ||
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Calories: 378 | ||
Calories from Fat: 282 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.3g | 42 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 61mg | 19 % | |
Sodium 363.8mg | 13 % | |
Potassium 102.1mg | 3 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 19.5g | ||
Protein 4.2g | 6 % | |
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: 378
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