Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
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
- 2 lbs Sea Bass cut into cubes
- 1 Red Onion cut into long strips
- 1 Red Pepper cut into thin strips
- 2 tsp chopped Parsley
- 4 Tbs cooking oil
- 1 Stick of Celery finely chopped
- 1 tsp Hot Pepper Sauce
- 8 Tbs Lemon Juice
- Salt & Pepper
Directions
Steam the Sea Bass, Turing over once until the color changes to white (approximately 3 minutes).
In a glass bowl mix the lemon juice, cooking oil, parsley, hot pepper sauce, onion, celery, salt and pepper.
Add the Sea Bass which should still be firm and coat thoroughly with the ingredients from the bowl. Let Stand in Bowl for 1 hour.
Serve with Pop Corn, Toasted Corn and Fresh Bread.
Category:Ecuadorian Recipes
Category:Ecuadorian Meat Dishes