Sea Bass with Hot Chili Oil

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Sea Bass with Hot Chili Oil

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1.0 by 1 people

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Directions

  1. Thaw fish, if frozen. Cut into 4 portions; set aside. Using a vegetable peeler, cut the carrots into long thin ribbons (you should have about 1 cup). In a 12-inch skillet combine the carrot ribbons, cabbage, water, lemon juice, 1/4 teaspoon of the salt, and the pepper.
  2. Season fish with remaining salt. In a small bowl stir together the chile oil, ginger, and garlic; spread over fish. Place fish on top of vegetable mixture in skillet.
  3. Bring skillet mixture just to boiling; reduce heat. Cover and simmer for 9 to 12 minutes or until fish flakes easily when tested with a fork. To serve, transfer fish and vegetable mixture to 4 serving plates. Serve immediately. Makes 4 servings.
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Nutrition Facts (Sea Bass with Hot Chili Oil)

  • Per serving:
  • 196 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 58 mg chol. ,
  • 415 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 28 g pro.
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