Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 lb Chilean Sea Bass steaks skinned, boned, and cut into 1" cubes ( or use halibut steaks)
- 3 tbl Lime Juice divided
- 1/8 tsp freshly- Ground Black Pepper
- 4 lrg Eomatoes seeded and diced
- 1 lrg onion diced
- 3 lrg garlic cloves finely minced
- 2 x serrano peppers - (to 3) seeded, and finely chopped
- Nonstick olive oil cooking spray as needed
- 2 tbl chopped fresh cilantro
- 3 cup hot cooked rice
Directions
Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes.
Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro.
Serve over rice. Garnish, if desired.
This recipe yields 4 servings.
Category:Chilian Recipes
Category:Chilian Meat Dishes