Citrus-Baked Sea Bass from Healthy Diabetic Recipes

Citrus-Baked Sea Bass Recipe

Recipe Ingredients:

4 sea bass fillets, (4-5 oz. each)
1/4 tsp salt, divided
1/8 tsp freshly ground pepper
1 red onion, cut in half
1 lime, cut in half
2 oranges, peeled
1/2 ripe avocado, peeled and cubed
1/2 cup finely diced jicama
1 tbsp chopped fresh cilantro
1 tsp minced fresh jalapeño chile

Recipe Instructions:

1. Heat oven to 400øF. Sprinkle fish with 1¦8 teaspoon salt and pepper. Place fish in glass baking dish. Cut one half onion into thin slices. Cut 4 thin slices from half of lime. Arrange lime and onion slices on each fillet. Bake fillets 12 to 15 min!
utes, or until just cooked.

2. Meanwhile, remove white pith from oranges; cut into segments, then cut each segment in half. Transfer orange pieces to small bowl. Mince 1 tablespoon onion from remaining onion half and squeeze 1 tablespoon lime juice from remaining lime half; add to !
orange pieces with avocado, jicama, cilantro, jalapeño, and remaining 1/8 teaspoon salt. Serve with baked fish.

Per Serving Daily Goal Calories 225 2,000 (F), 2,500 (M) Total Fat 6.5 g 60 g or less (F), 70 g or less (M) Saturated Fat 1.5 g 20 g or less (F), 23 g or less (M) Cholesterol 52 mg 300 mg or less Sodium 238 mg 2,400 mg or less Carbohydrates 18 g 250 g or mo!
re Protein 25 g 55 g to 90 g Calcium 68 mg 1,000 mg

Notes: If you can't find sea bass, substitute cod or halibut. Because these varieties of fish are low in fat and calories, you can splurge on a slightly larger portion.

Prep time: 30 minutes Baking time: 12 to 15 minutes Easy, low-fat, low-calorie

Copyright © 1998, 1997 Meredith Corporation. All Rights Reserved.

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/11/98

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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