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Broiled Sea Bass with Fall Harvest Salsa

Makes: 4 servings
Prep 15 mins Broil 4 mins to 6 mins
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 KitchenFish 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
Ingredients
  • 1 cup  halves seedless red grapes
  • 1/4 cup  chopped red onion
  • 14 cups  chopped red sweet pepper
  • 1 tablespoon  balsamic vinegar
Directions

1. 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,
  • cal. (kcal) 171,
  • Fat, total (g) 5,
  • chol. (mg) 46,
  • sat. fat (g) 1,
  • carb. (g) 9,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 21,
  • vit. A (IU) 826,
  • vit. 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 (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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