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Nutrition Facts
Serving Size 165 g
(Approx. 4 Servings)
Amount Per Serving
Calories 130 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 320 mg 13%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 21 g
Vitamin A 4% Iron 4%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Sea Bass with Tomatillo Mignonette
Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 tomatillos, julienned or thinly sliced
1 medium shallot, julienned or thinly sliced
1/3 cup(s) limes, juiced
1/2 Tsp kosher salt, plus more as needed for seasoning
1 Lb sea bass
1/2 Tsp cracked black pepper, plus more as needed
1/2 Tsp cumin, plus more as needed
1 no-stick cooking spray, as needed
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Instructions

1
In a small bowl, combine tomatillos, shallots, lime juice, and salt, mix well to combine. Cover and refrigerate at least 30 minutes. *Option add minced jalapeños if desired.
2
While mignonette is marinating preheat grill to 350ºF, or medium-high heat.
3
Season sea bass with salt, pepper, and cumin. Spray grill and fish with a generous amount of cooking spray.
4
Grill flesh side down, skin side up 3 to 5 minutes before rotating fish a quarter turn and cooking an additional 3 to 5 minutes.
5
Flip when fish has nice grill marks and finish cooking skin side down until internal temperature reaches 145ºF.

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