Nutritional Info

Nutrition Facts

Serving Size 1 (457g)

Calories 1019
Calories from Fat 494 (48%)
Amount Per Serving %DIV
Total Fat 54.8g 84%
Saturated Fat 27.5g 138%
Monounsaturated Fat 23.8g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 372mg 124%
Sodium 328.8mg 14%
Potassium 1485.4mg 32%
Total Carbohydrate 0.6g 0%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 110.7g 221%

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Recipe Description
The firm flesh of Chilean sea bass stands up well to oven cooking, and the mild, slightly sweet tasting flesh readily melds with the flavors of the zesty sauce, creating a very healthy and savory dish. This dish pairs well with Mexican rice, black beans and warm tortillas. And don't forget the sangria!
Prep time
20 min
Cook time
25 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1   lime, quartered
1/2   firm but ripe avocado, sliced
3   sprigs of parsley
2 Clove(clv)  garlic with papery husk on, roasted and peeled
3   ripe medium tomatoes, roasted
4   fresh serrano chiles, roasted
1/4 Teaspoon(t)  cumin, ground
1 Teaspoon(t)  black pepper, coarsely ground
1 Pinch(pn)  sea salt, to taste
2   limes, juiced
1 Teaspoon(t)  safflower oil
1/2 Pound(lb)  thick sea bass fillets, 1/2 inches thick

Preparation

Preheat the oven to 375 degrees F. Place the fish fillets in a lightly oiled baking dish. Sprinkle with lime juice, salt, pepper and cumin. Let stand while you prepare the sauce. Place the chiles, tomatoes and garlic in a food processor and pulse a few times until roughly chopped. Add salt to taste and mix again. There should be a rough texture to the sauce. Taste and add more salt, if needed. Pour the sauce over the fish and bake, uncovered, about 25 minutes, until it flakes. Arrange the sea bass on individual plates and spoon on any remaining sauce. Garnish with the parsley and put the wedges of lime and avocado slices on the side. Serve immediately.

Additional notes

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