Broiled Sea Bass with Fall Harvest Salsa
- Thaw fish, if frozen. Cut into 4 serving-size pieces. Brush both sides with melted margarine or butter; sprinkle top of fish with Greek seasoning and lemon peel.
- Place fish on the lightly greased rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes or until fish flakes easily with a fork. Serve with Fall Harvest Salsa and lemon wedges. If desired serve with steamed bok choy. Makes 4 servings.
From the Test Kitchen
If fish is more than 1/2-inch thick, broil 4 to 6 minutes per 1/2-inch thickness and turn after half of the cooking time.
Fall Harvest Red Grape Salsa
- In a medium bowl combine red grapes, onion, sweet pepper, and balsamic vinegar.
Nutrition Facts (Broiled Sea Bass with Fall Harvest Salsa)
- Per serving:
- 171 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 46 mg chol.,
- 172 mg sodium,
- 9 g carb.,
- 1 g fiber,
- 8 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet