Chilean Sea Bass Veracruz

Chilean Sea Bass Veracruz

Serves: 4
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Chilean Sea Bass Veracruz, you'll need:
  • 3/4 lb Chilean sea bass steaks skinned boned and cut into
  • 1" cubes = ( or use halibut steaks)
  • 3 tbsp lime juice divided
  • 1/8 tsp freshly-ground black pepper
  • 4 large tomatoes seeded and diced
  • 1 large onion diced
  • 3 large garlic cloves finely minced
  • 2 serrano peppers - (to
  • 3) seeded and finely chopped Nonstick olive oil cooking spray as needed
  • 2 tbsp chopped fresh cilantro
  • 3 cups hot cooked rice

Method

  • Place fish 1 tablespoon lime juice and black pepper in small bowl
  • Stir well and let marinate at least 15 minutes but not more than 30 minutes.
Nutritional Facts (Per Serving)
Calories 286, Calories from fat 8%, Total Fat 3g, Saturated Fat 1g, Protein 21g, Carbohydrates 45g, Cholesterol 35mg, Sodium 73mg, Dietary Fiber 3g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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