INGREDIENTS
3/4
pound Chilean sea bass steaks or halibut steaks, skinned, boned and cut into 1-inch cubes
3
tablespoons lime juice, divided
1/8
teaspoon black pepper
4
large tomatoes, seeded and diced
1
large onion, diced
3
large cloves garlic, finely minced
2
to 3 serrano peppers,* seeded and finely chopped
Olive oil cooking spray
2
tablespoons chopped fresh cilantro
3
cups hot cooked rice
*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- 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 appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1-1/2 cups sea bass mixture with 3/4 cup cooked rice
Fiber
3 g
Carbohydrate
45 g
Cholesterol
35 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
8 %
Calories
286
Protein
21 g
Sodium
73 mg
DIETARY EXCHANGE:
Vegetable
1
Starch
2-1/2
Meat
2
