Chilean Sea Bass Veracruz

Recipe Ingredients

3/4 lb	340g / 11oz	Chilean sea bass steaks - skinned, boned,
		And cut into 1" cubes
		= ( or use halibut steaks)
3 tablespoons	45ml	Lime juice - divided
1/8 teaspoon	0.6ml	Freshly-ground black pepper
4 teaspoons	20ml	Tomatoes - seeded and diced (large)
1 teaspoon	5ml	Onion - diced (large)
3 teaspoons	15ml	Garlic cloves - finely minced (large)
2		Serrano peppers - (to 3) - seeded, and
		Finely chopped
		Nonstick olive oil cooking spray - as needed
2 tablespoons	30ml	Chopped fresh cilantro
3 cups	480g / 16oz	Hot cooked rice

Recipe Instructions

Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes.

Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.

Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.

Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro.

Serve over rice. Garnish, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 286; Calories from fat 8%; Total Fat 3g; Saturated Fat 1g; Protein 21g; Carbohydrates 45g; Cholesterol 35mg; Sodium 73mg; Dietary Fiber 3g.

Caution: Serrano peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.