Chilean Sea Bass Veracruz
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Chilean Sea Bass Veracruz
YIELD Makes 4 servings
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INGREDIENTS
| 3/4 | pound Chilean sea bass steaks or halibut steaks, skinned, boned and cut into 1-inch cubes |
| 3 | tablespoons lime juice, divided |
| 1/8 | teaspoon black pepper |
| 4 | large tomatoes, seeded and diced |
| 1 | large onion, diced |
| 3 | large cloves garlic, finely minced |
| 2 | to 3 serrano peppers,* seeded and finely chopped |
| Olive oil cooking spray | |
| 2 | tablespoons chopped fresh cilantro |
| 3 | cups hot cooked rice |
PREPARATION:
- Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes, but not more than 30 minutes.
- Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
- Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
- Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro. Serve over rice. Garnish, if desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1-1/2 cups sea bass mixture with 3/4 cup cooked rice |
| Fiber | 3 g |
| Carbohydrate | 45 g |
| Cholesterol | 35 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 8 % |
| Calories | 286 |
| Protein | 21 g |
| Sodium | 73 mg |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 2-1/2 |
| Meat | 2 |
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