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Tomato-Orange Sea Bass Recipe
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced/pressed|
|Canned tomatoes||1 Pound (1 Can)|
|Chili powder||1 1⁄2 Teaspoon|
|Dry basil||1⁄2 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Sea bass steaks||4 Large, each about 1 inch thick|
|Orange||1 Large (Juicy)|
|Cornstarch||1 1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1325 Calories from Fat 417
% Daily Value*
Total Fat 47 g72.5%
Saturated Fat 8.2 g41%
Trans Fat 0 g
Cholesterol 278.8 mg
Sodium 2523.3 mg105.1%
Total Carbohydrates 92 g30.8%
Dietary Fiber 21.3 g85.2%
Sugars 27.9 g
Protein 139 g277.7%
Vitamin A 171.8% Vitamin C 294%
Calcium 47.3% Iron 67.1%
*Based on a 2000 Calorie diet
Stir in tomatoes and their liquid (break up tomatoes with a spoon), chili powder, salt, basil, and cumin.
Simmer tomato sauce, uncovered, stirring occasionally, for 25 to 30 minutes or until sauce is thick and reduced to about 1 3/4 cups.
Wipe fish with damp cloth; sprinkle lightly with salt and pepper.
Place on heavy-duty foil and turn up edges to form a shallow pan.
Using a vegetable peeler, cut thin strips from outer peel of orange.
Cut strips into slivers to make 1 teaspoon slivered peel; set aside.
Squeeze juice from orange and measure out 1/3 cup (reserve remaining juice for other uses); blend juice into tomato sauce.
Spread sauce evenly over fish.
Place fish in its foil pan on grill 4 to 6 inches above a solid bed of medium-glowing coals.
Cook for 15 to 20 minutes or until fish flakes readily when prodded in thickest portion with a fork.
Transfer fish to a warm serving platter.
Pour liquid from foil pan into a heat-resistant pan and place on grill.
Blend a little of the liquid into cornstarch, then blend cornstarch mixture into remaining pan liquid.
Cook, stirring, until thickened; pour over fish.
Sprinkle with reserved orange peel and parsley.