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Prep 35min
Total35min
Ingredients8
Servings4
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Ingredients
1/4
cup olive oil
2
small garlic cloves, minced
1
cup loosely packed fresh cilantro
1/4
cup loosely packed fresh parsley
2
tablespoons grated Parmesan cheese
1
tablespoon lemon juice
1/2
small jalapeño chile, seeded, chopped
4
(6-oz.) sea bass fillets
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Steps
1
Heat grill. In food processor bowl with metal blade or in blender container, combine oil and garlic; process until garlic is finely chopped. Reserve 2 teaspoons oil-garlic mixture. Add all remaining ingredients except sea bass to food processor; process until mixture is smooth, scraping down sides of bowl if necessary.
2
When ready to grill, brush sea bass with reserved oil-garlic mixture. Place, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until fish flakes easily with fork. Do not turn sea bass. Serve sauce over sea bass.
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To broil sea bass, place, skin side down, on broiler pan; broil 4 to 6 inches from heat using times above as a guide.
In Chile, a green sauce similar to the one in this recipe is served with fish, pork or poultry.
The heat of a chile is concentrated in its seed and membranes. To spice up this recipe, add a few of the chile seeds.
Sea bass describes several varieties of salt-water fish of the drum or grouper family. Sea bass has firm, lean to moderately fat flesh that can be baked, grilled, poached or sautéed.
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Nutrition Facts
Serving Size:1 Serving
Calories
340
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
3g
15%
Cholesterol
90mg
30%
Sodium
200mg
8%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
42g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
6 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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