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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 251.2
  • Total Fat: 9.9 g
  • Cholesterol: 53.5 mg
  • Sodium: 680.5 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 25.2 g

View full nutritional breakdown of Sea Bass calories by ingredient
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Sea Bass

Submitted by: KELDRA1

Introduction

This is a simple and tasty dish. The fresh salsa is good by itelf or on tortillas also. This is a simple and tasty dish. The fresh salsa is good by itelf or on tortillas also.
Number of Servings: 4

Ingredients

    Jalapeno Peppers, 1 pepper
    Cilantro, raw, 6 tbsp
    Red Ripe Tomatoes, 4 plum tomato
    Onions, raw, 1 large
    Garlic, 3 cloves
    *Extra Light Olive Oil, 2 tbsp
    Salt, 1 tsp
    Pepper, black, 1 tsp
    Sea Bass (fish), 4 fillet
    balsamic vinegar, 3 tablespoon
    Granulated Sugar, 6 tsp
    Garlic, 1 clove

Directions

Pico De Gallo: Take Jalapeno Pepper, Cilantro, 4 plum tomato, Onions, 1 large, Garlic, 3 cloves Mince these items and combine them with Extra Light Olive Oil, 2 tbsp, Salt, 1 tsp, Pepper, black, 1 tsp. Set aside.

Combine the vinigar and sugar and remaining clove of garlic (crushed). I put them in the blender for a second or two for a better mix but it can be done by hand.

Take 1/4 cup of the pico de gallo and toss it in the sugar/vinegar mix. Pour this over the sea bas and let marinate for 1 hour.

Place sea bass on a broiler rack covered with tin foil. Spoon another 1/4 of the pico de gallo on top. Broil for 10 minutes at 375. or until flaky. Searve with the remaining pico de gallo on the side or save it for a snack at a later date.

Number of Servings: 4

Recipe submitted by SparkPeople user KELDRA1.






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