Grill sea bass and marinated with a light Thai sauce on hot cooked rice noodles.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish; sprinkle with salt. Place fish in a resealable plastic bag set in a shallow dish.

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  • For marinade, in a small bowl combine next seven ingredients (through crushed red pepper). Pour half of the marinade over fish. Seal bag; turn to coat fish. Marinate in the refrigerator 1 hour, turning bag occasionally. Cover and chill remaining marinade until ready to serve.

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  • Drain fish, discarding marinade. Grease grill rack. Grill fish, uncovered, over medium heat 4 to 6 minutes per 1/2-inch thickness or just until fish flakes, turning once.

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  • To serve, drizzle remaining marinade over fish and rice noodles and, if desired, sprinkle with cilantro.

Nutrition Facts

270 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 58 mg cholesterol; 781 mg sodium. 431 mg potassium; 26 g carbohydrates; 1 g fiber; 1 g sugar; 28 g protein; 0 g trans fatty acid; 437 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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