California Sea Bass with Citrus Jalapeño Herb Vinaigrette

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

Sea Bass

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

6
Servings
199
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.

Nutritional Facts

Total Fat
18g
26%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
6g
5%
Protein
4g
9%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
19mg
2%
Choline, total
12mg
3%
Fluoride, F
4µg
0%
Folate, total
10µg
3%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
49mg
7%
Selenium, Se
7µg
13%
Sodium, Na
145mg
10%
Vitamin D (D2 + D3)
1µg
7%
Water
46g
2%

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.