"SHARK ON A STICK" with SALSA
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
24 oz Sea Bass (fish) cut into 1" X 1" pieces for kabobs. Or leave whole for grilling or baking. MARINADE:.25 cup Orange Juice 1 fl oz Lemon Juice 1 tbsp Olive Oil 1.5 tbsp Chili powder 2 serving Cayenne Red Pepper 1/8 tsp Let fish stand at room temperature for 30 minutes in marinade. SALSA RECIPE1 fruit (2-5/8" dia) Oranges, peeled, seeded, & cut into cubes. .5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) , chopped 4 tbsp Cilantro, raw chopped1 clove Garlic chopped fine 1 pepper Jalapeno Peppers chopped (seed first!)1 fl oz Lemon Juice 1 tbsp Olive Oil Combine above ingredients in medium bowl. Season with 0.25 tsp Salt .25 tsp Pepper, black Chop up the avocado. 1 fruit without skin and seeds Avocados, California (Haas) Chill salsa in fridge for an hour.
Make salsa first. Chill in ice box.
Make marinade. Let stand with fish in it.
Pre heat broiler or grill.
Prepare kabobs or oil pan.
Broil 8 minutes, turning occasionally, till just opaque in center.
Serving Size: 6 oz each person. 4 servings per recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user REVCORNIE.
Make marinade. Let stand with fish in it.
Pre heat broiler or grill.
Prepare kabobs or oil pan.
Broil 8 minutes, turning occasionally, till just opaque in center.
Serving Size: 6 oz each person. 4 servings per recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 387.6
- Total Fat: 18.3 g
- Cholesterol: 90.1 mg
- Sodium: 325.6 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 5.4 g
- Protein: 42.5 g
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