Chilean Sea Bass
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon olive oil
1 1/2 teaspoons grated lime rind
1 jalapeño pepper, seeded and minced
6 (6-ounce) sea bass fillets (about 2 inches thick)
Dash of salt
Preheat oven to 450°.
Combine first 5 ingredients (lime juice through jalapeño) in a small bowl; stir well with a whisk.
Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Spoon lime mixture over fillets. Bake for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with salt.
Yield & Time
serves 6 (serving size: 1 fillet)
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CALORIES 190 (28% from fat)
FAT 5.7g (sat 1.2g, mono 2.4g, poly 1.5g)