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California Sea Bass with Citrus Jalapeño Herb Vinaigrette Recipe
May 09, 2012 @ 4:02 PM
Posted by
Daily Value: 11%
Servings: 6
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 229Daily Value: 11%
Servings: 6
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 19g | 29% |
| Saturated | 3g | 14% |
| Carbs | 5g | 2% |
| Fiber | 0g | 1% |
| Sugars | 3g | 0% |
| Protein | 10g | 21% |
| Cholesterol | 24mg | 8% |
| Sodium | 203mg | 8% |
| Calcium | 16mg | 2% |
| Magnesium | 22mg | 6% |
| Potassium | 200mg | 6% |
| Iron | 0mg | 3% |
| Zinc | 0mg | 2% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 12mg | 19% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 9% |
| Folic Acid (B9) | 14µg | 4% |
| Vitamin B12 | 0µg | 8% |
| Vitamin D | 2µg | 1% |
| Vitamin E | 3mg | 15% |
| Vitamin K | 21µg | 27% |
| Fatty acids, total monounsaturated | 13g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Using fresh, simple ingredients, this healthy, flavorful entrée takes less than 20 minutes to prepare.
INGREDIENTS
- 2 tablespoons rice wine vinegar
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 3 tablespoons fresh orange juice
- 2 teaspoons honey
- 3 garlic cloves, minced
- 1/2 cup extra-virgin olive oil, plus 1 tablespoon for the fish
- 1 jalapeño, seeded and diced
- 5 tablespoons fresh herbs, chopped (any combination of dill, flat-leaf parsley, thyme, cilantro, or basil)
- Salt and pepper, to taste
- 4-7 ounces pieces of white sea bass
DIRECTIONS
Whisk first 7 ingredients in a small bowl. Slowly pour in the olive oil, reserving 1 tablesppon, while whisking to emulsify the vinaigrette. Stir in jalapeño and herbs. Salt and pepper to taste. Set aside while preparing fish.
Prepare grill (medium-high heat). Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4-5 minutes per side. Transfer to plates. Top with the vinaigrette and serve.
Recipe Details
Servings: 6
