California Sea Bass with Citrus Jalapeño Herb Vinaigrette

Staff Writer
California Sea Bass with Citrus Jalapeño Herb Vinaigrette
Sea Bass
We Olive

Sea Bass

Using fresh, simple ingredients, this healthy, flavorful entrée takes less than 20 minutes to prepare. 

6
Servings
223
Calories Per Serving
Deliver Ingredients

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.

Sea Bass Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Sea Bass Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
21g
32%
Sugar
3g
N/A
Saturated Fat
3g
15%
Cholesterol
11mg
4%
Protein
5g
10%
Carbs
5g
2%
Vitamin A
28µg
3%
Vitamin B6
0.1mg
7.2%
Vitamin C
15mg
26%
Vitamin D
1µg
N/A
Vitamin E
3mg
16%
Vitamin K
65µg
81%
Calcium
14mg
1%
Fiber
0.3g
1.3%
Folate (food)
11µg
N/A
Folate equivalent (total)
11µg
3%
Iron
0.5mg
2.7%
Magnesium
15mg
4%
Monounsaturated
15g
N/A
Niacin (B3)
0.5mg
2.7%
Phosphorus
59mg
8%
Polyunsaturated
2g
N/A
Potassium
130mg
4%
Sodium
188mg
8%
Sugars, added
2g
N/A
Zinc
0.2mg
1.2%