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Ingredientes
- 3/4 lb Chilean sea bass steaks skinned, boned, and cut into 1" cubes ( or possibly use halibut steaks)
- 3 Tbsp. lime juice divided
- 1/8 tsp freshly-grnd black pepper
- 4 lrg tomatoes seeded and diced
- 1 lrg onion diced
- 3 lrg garlic cloves finely chopped
- 2 x serrano peppers - (to 3) seeded, and finely minced Nonstick extra virgin olive oil cooking spray as needed
- 2 Tbsp. minced fresh cilantro
- 3 c. warm cooked rice
Direcciones
- Place fish, 1 Tbsp. lime juice and black pepper in small bowl. Stir well and let marinate at least 15 min but not more than 30 min.
- 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 in fish; cook and stir 2 to 3 min or possibly till lightly browned. Reduce heat to medium; cover and cook about 5 min, stirring occasionally, or possibly till fish just begins to flake. Remove fish to clean bowl; set aside.
- Return skillet to medium heat; add in tomato mix. Cook and stir about 3 min or possibly just till onions are soft. Return fish to skillet; cook and stir 2 min. Remove from heat. Add in remaining 2 Tbsp. lime juice and cilantro.
- Serve over rice. Garnish, if you like.
- This recipe yields 4 servings.
- Caution: Serrano peppers can sting and irritate the skin; wear rubber gloves when handling peppers and don't touch eyes. Wash hands after handling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 508mg | 15% |
| Total Carbs 44.2g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.15g | 4% |
| Protein 5.12g | 8% |
