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Chilean Sea Bass with Pineapple Ginger Sauce

4

Chilean Sea Bass Filets, (or substitute another firm, white fleshed fish)

1/2

cup

pine nuts

2

tbl Ginger, peeled and julienned

1 1/2

(2 6 oz. Cans) cups pineapple juice

1

tbl marmalade

1

tbl butter

2

tbl lemon juice

1

tsp.

Tabasco

Salt

Corn, Meal

Oil

1

For the sauce:

2

Blanch pine nuts for 1 minute, then shock in cold water. Combine pineapple juice and ginger. Bring to a boil, reduce heat to medium and reduce liquid by half. Add all remaining ingredients except the pine nuts, adjust seasoning and Tabasco to taste. Keep warm and add nuts before serving.

3

For the sea bass:

4

Preheat oven to 450. Dredge sea bass in corn meal. Heat oil in ovenproof skillet over medium high heat. Place fish in pan and brown on both sides. Place fish in oven 8 - 10 minutes until done. Serve covered in the sauce.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (10.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

536.06

Calories From Fat (68%)

362.74

% Daily Value

Total Fat 41.8g

64%

Saturated Fat 16.39g

82%

Cholesterol 61.01mg

20%

Sodium 88.78mg

4%

Potassium 409.8mg

12%

Total Carbohydrates 42.68g

14%

Fiber 2.95g

12%

Sugar 31.79g

 

Protein 4.15g

8%