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Broiled Sea Bass With Candied Tomatoes And Seared Escarole Recipe
|Sea bass fillets||4 (Use Chilean Sea Bass)|
|Olive oil||2 Fluid Ounce|
|Freshly ground black pepper||To Taste|
|Escarole head||2 Large, coarsely chopped|
Calories 300 Calories from Fat 162
% Daily Value*
Total Fat 18 g28.1%
Saturated Fat 2.9 g14.6%
Trans Fat 0 g
Cholesterol 69.7 mg
Sodium 218.4 mg9.1%
Total Carbohydrates 1 g0.33%
Dietary Fiber 0.84 g3.4%
Sugars 0.1 g
Protein 32 g63.3%
Vitamin A 17.1% Vitamin C 2.8%
Calcium 3.1% Iron 4.8%
*Based on a 2000 Calorie diet
Brush the fish with a little olive oil and sprinkle with salt and pepper.
Place the fish on a broiling pan and broil until golden brown and just cooked through the center, approximately 4 minutes per side.
Cooking time will vary depending on the thickness of the fish.
Heat a large skillet or wok over high heat.
Add a little olive oil and saute the escarole until tender, about 4 minutes.
Sprinkle with salt and pepper.
Arrange on 4 plates.
Place the sea bass on top of the escarole and top each piece of fish with 4 tomatoes.