See Also: Chilean Sea Bass Veracruz(recipes)
Chilean(dictionary)
Chilean doctor(health)
Chilean Peso(finance)
Chilean saltpeter(medicine)
Veracruz(tourism)
Veracruz(encyclopedia)
Veracruz Llave(tourism)
Veracruz incident(encyclopedia)
Veracruz Llave car rental(tourism)

Chilean Sea Bass Veracruz (recipes)


Chilean Sea Bass Veracruz

Yield: Makes 4 servings



Ingredients:



3/4pound Chilean sea bass steaks or halibut steaks, skinned, boned and cut into 1-inch cubes

3tablespoons lime juice, divided

1/8teaspoon black pepper

4large tomatoes, seeded and diced

1large onion, diced

3large cloves garlic, finely minced

2to 3 serrano peppers,* seeded and finely chopped

Olive oil cooking spray

2tablespoons chopped fresh cilantro

3cups hot cooked rice









Preparation:





1.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.2.Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.3.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.4.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.









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