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Nutrition Facts
Serving Size 277 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 700 mg 29%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 29 g
Vitamin A 15% Iron 6%
Vitamin C 60% Calcium 4%
*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.

Pescado A La Veracruzana (Sea Bass Veracruz)

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 Lb Chilean sea bass steaks
1 Tsp coarse ground pepper
1 Tsp H-E-B Iodized Salt
2 Tbsp H-E-B Olive Oil
4 lime
3 large tomatoes, chopped coarsely
1 green bell peppers, chopped coarsely
6 green onions, chopped into 1/2 inch pieces
1/4 cup(s) pickled jalapenos, chopped, plus 1 Tbsp juice from bottle
1/4 cup(s) H-E-B Texas Size Green Olives, chopped
2 Tbsp olive juice, from bottle
4 H-E-B Garlic Cloves, sliced thinly
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Preheat oven to 375°F.
Rinse sea bass under cold water and pat dry. Sprinkle fish with salt and pepper.
Rub bottom of a 9 x 13 inch Pyrex baking dish with 1 tablespoon olive oil. Arrange sea bass in dish.
Squeeze the juice of three limes and set aside. Slice the fourth lime.
Chop remaining ingredients according to directions above.
Top and surround fish with chopped tomatoes, bell pepper, green onions, jalapeno, olives and garlic.
Sprinkle lime, jalapeno, olive juices and 1 tablespoon olive oil over fish.
Lay lime slices on top of fish. Cover baking dish tightly with foil.
Bake in center of oven 25-30 minutes.



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