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Orange and Dill Sea Bass
Ingredients
-
4
5 - 6 ounces fresh or frozen sea bass or orange roughy fillets, cut 3/4 inch thick
-
2
tablespoons snipped fresh dill
-
2
tablespoons olive oil
-
1/4
teaspoon salt
-
1/4
teaspoon white pepper
-
4
large oranges, cut into 1/4-inch slices
-
1
orange, cut into wedges
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. In a small bowl stir together dill, oil, salt, and pepper. Brush both sides of fish fillets with dill mixture.
2. For a charcoal grill, arrange a bed of orange slices on greased grill rack directly over medium coals. Arrange fish on orange slices. Cover and grill for 6 to 9 minutes or until fish begins to flake when tested with a fork (do not turn fish). (For a gas grill, preheat grill. Reduce heat to medium. Arrange orange slices and fish on greased grill rack over heat. Cover and grill as above.)
3. To serve, use a spatula to transfer fish and grilled orange slices to a serving platter. Squeeze the juice from orange wedges over fish. Makes 4 servings.
Nutrition Facts
(Orange and Dill Sea Bass)
- Servings Per Recipe 4,
- Calories 268,
- Protein (gm) 28,
- Carbohydrate (gm) 18,
- Fat, total (gm) 10,
- Cholesterol (mg) 58,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 14,
- Vitamin A (IU) 534,
- Vitamin C (mg) 79,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 242,
- Potassium (mg) 643,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Fruit () 1,
- Very Lean Meat () 4,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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