Broiled Caribbean Sea Bass from Healthy Diabetic Recipes

Broiled Caribbean Sea Bass Recipe

Recipe Ingredients:

6 skinless sea bass fillets, 1/2" thk, (5 to 6 oz ea)
= (or striped bass fillets)
1/3 cup chopped fresh cilantro
2 tbsp olive oil
2 tbsp fresh lime juice
2 tsp hot pepper sauce
2 garlic cloves, minced
1 package black bean and rice mix - (7 oz)
Lime wedges, for serving

Recipe Instructions:

Place fish in shallow dish. Combine cilantro, oil, lime juice, pepper sauce and garlic in small bowl; pour over fish. Cover; marinate in refrigerator 30 minutes, but no longer than 2 hours.

Prepare black bean and rice mix according to package directions; keep warm.

Preheat broiler. Remove fish from marinade. Place fish on rack of broiler pan; drizzle with any remaining marinade in dish. Broil, 4 to 5 inches from heat, 8 to 10 minutes or until fish is opaque. Serve with black beans and rice and lime wedges.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 3 Meat.

Nutrition Facts: Calories 307; Calories from fat 23%; Total Fat 8g; Saturated Fat 1g; Protein 33g; Carbohydrates 30g; Cholesterol 59mg; Sodium 432mg; Dietary Fiber 5g.

Comments: This flavorful fish entree needs only 30 minutes to marinate and cooks quickly. The black bean and rice mix provides a quick yet authentic accompaniment to the fish.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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