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Broiled Sea Bass with Fall Harvest Salsa
Ingredients
-
1
pound fresh or frozen skinless seabass fillets, about 1/2 inch thick
-
1
tablespoon butter or margarine, melted
-
1
tablespoon dried Greek seasoning, crushed
-
1
teaspoon finely shredded lemon peel
-
1
recipe Fall Harvest Grape Salsa (see recipe below)
-
Lemon wedges
Directions
1. 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.
2. 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
- Tip Fish Thickness: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
Start to Finish:
5 mins
Ingredients
-
1
cup halves seedless red grapes
-
1/4
cup chopped red onion
-
14
cups chopped red sweet pepper
-
1
tablespoon balsamic vinegar
Directions
In a medium bowl combine red grapes, onion, sweet pepper, and balsamic vinegar.
Nutrition Facts
(Broiled Sea Bass with Fall Harvest Salsa)
- Servings Per Recipe 4,
- Calories 171,
- Protein (gm) 21,
- Carbohydrate (gm) 9,
- Fat, total (gm) 5,
- Cholesterol (mg) 46,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 8,
- Vitamin A (IU) 826,
- Vitamin C (mg) 23,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 172,
- Potassium (mg) 394,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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