Sea Bass with Creamy Herb Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Sauce: 1/2 cup reduced-fat sour cream 1/4 cup reduced-fat mayonnaise 2 scallions, trimmed and chopped 1 tablespoon red wine vinegar 1 teaspoon Mrs. Dash Garlic & Herb salt-free seasoning blend 1/8 teaspoon salt 1/8 teaspoon black pepper Vegetables & Fish: 1 pound asparagus, trimmed 2 large red sweet peppers, cored, seeds removed and cut into 1/2-inch strips 2 large summer squash, ends trimmed and cut into 1/4-inch planks 1 1/2 pounds sea bass 2 tablespoons olive oil 2 tablespoons Mrs. Dash Garlic and Herb salt-free seasoning blend 1/8 teaspoon salt
Sauce:
1. In a medium-size bowl, stir together sour cream, mayonnaise, scallions, vinegar, seasoning blend, salt and black pepper. Cover and refrigerate until ready to serve.
Vegetables & Fish:
2. Heat gas grill to medium-high or coals in charcoal grill to medium hot. Lightly coat grill rack with oil or cooking spray.
3. Brush asparagus, peppers, squash and fish with oil. Sprinkle all sides with the seasoning blend. Grill vegetables about 8 to 10 minutes, turning as needed so vegetables do not burn. Grill fish flesh-side down 5 minutes. Turn and grill additional 3 minutes or until cooked through.
4. Sprinkle fish and vegetables with 1/8 teaspoon salt and serve with sauce.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAMILY_RECIPES.
1. In a medium-size bowl, stir together sour cream, mayonnaise, scallions, vinegar, seasoning blend, salt and black pepper. Cover and refrigerate until ready to serve.
Vegetables & Fish:
2. Heat gas grill to medium-high or coals in charcoal grill to medium hot. Lightly coat grill rack with oil or cooking spray.
3. Brush asparagus, peppers, squash and fish with oil. Sprinkle all sides with the seasoning blend. Grill vegetables about 8 to 10 minutes, turning as needed so vegetables do not burn. Grill fish flesh-side down 5 minutes. Turn and grill additional 3 minutes or until cooked through.
4. Sprinkle fish and vegetables with 1/8 teaspoon salt and serve with sauce.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 375.0
- Total Fat: 17.0 g
- Cholesterol: 89.0 mg
- Sodium: 419.0 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 5.0 g
- Protein: 38.0 g
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