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Sea Bass with Peppers and Pumpkin Seed Salsa

 

9

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

1 cup corn
fresh or frozen
6 each tomatillos
diced
1 cup pepitas (pumpkin seeds)
toasted
1 each poblano peppers
roasted, peeled, seeded, chopped
*
1 x lime juice
*
½ teaspoon cumin
1 x salt and black pepper
to taste
*
6 each sea bass
chilean
*
1 each sweet red bell peppers
roasted, peeled, seeded, and cut into strips

Directions

For the salsa, combine the corn, tomatillos, pumpkin seeds, and poblano chile.

Season with the lime juice, cumin, salt, and pepper.

Set aside in the refrigerator for 2 hours, if time permits.

Season the fish lightly with salt and pepper and grill, broil, or bake it until done to your taste.

Serve with the salsa and garnish with roasted pepper strips.

Notes: This salsa is best if it is done about 2 hours ahead.

It will keep overnight, but will have a slightly softer texture.

This sauce will work with grilled, broiled, or baked fish; use whichever technique is most convenient for you.

My gauge for doneness is 8 minutes per inch of thickness.

This is slightly underdone, but not rare.

Use you own judgment if you prefer your fish more cooked.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 12830% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 10g
Vitamin A 22% Vitamin C 78%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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