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Nutrition Facts
Serving Size 245 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 470 mg 20%
Total Carbohydrate 17 g 6%
Dietary Fiber 2 g 8%
Sugars 13 g
Protein 28 g
Vitamin A 70% Iron 10%
Vitamin C 90% Calcium 6%
*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.
Sweet & Spicy Sea Bass With Baby Spinach
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb sea bass fillets, thawed
1/2 Tsp salt
1/2 Tsp ground black pepper
5 Oz baby spinach salad
1 white onion
1 red bell pepper
1 Tbsp olive oil
4 Tbsp f & w texas red jalapeno jelly
2 Tbsp balsamic vinegar
1 Tbsp unsalted butter
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Instructions

1
Rinse fillets under cold running water and pat dry; season with salt and pepper and set aside.
2
Wash spinach and pat dry; cut onion into quarters and into 1/4-inch thick wedges, then seed bell pepper and cut into strips 1/4-inch thick x 2-inches long.
3
Heat oil in a large skillet, and sauté onion over medium-high heat 4-5 minutes until tender and slightly golden.
4
Stir in 2 tablespoons jalapeno jelly; add bell pepper and sauté 1 minute.
5
Toss onion mixture with spinach and 1 tablespoon balsamic vinegar in a medium bowl; set aside.
6
Heat 1 tablespoon butter in same skillet over medium-high heat; sear fillets 2 minutes per side; reduce heat to medium and cook thicker pieces 1-3 minutes longer; remove pieces when done.
7
Discard juices and wipe skillet clean; melt remaining 2 tablespoons jelly in skillet; stir in remaining 1 tablespoon vinegar and drizzle over fish.

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