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Ingredientes
- 2 ounce pineapple
- 1 x small plum
- 1/4 ounce ginger
- 1/4 ounce jalapeno peppers
- 1 x lime juice
- 3 sprg cilantro
- 1/4 x red onion diced For the Julienne Jicama Salad
- 1/4 x jicama peel julienne
- 1/4 x red peppers julienne
- 1/4 x yellow peppers julienne
- 1/4 x green peppers julienne
- 1/4 x red onion julienne
- 1/4 ounce rice wine
- 1 sprg thai basil minced For the Roasted Sea Weed Shell
- 1 x sheet roasted seaweed For the Sea Bass
- 4 ounce sea bass fillet skinned and boned
- 1 ounce chinese five spice (chili, anise, fennel, orange peel and cassia bark)
- 1 ounce virgin extra virgin olive oil
Direcciones
- Dice and Chop all Ingedients.
- Marinate in bowl for 1 hour.
- For the Julienne Jicama Salad:Toss all ingredients together.
- For the Roasted Sea Weed Shell:Place Seaweed sheet in Toaster Oven or possibly in Broiler till crispy.
- This will only take 2-3 seconds.
- For the Sea Bass:Rub Sea Bass fillets with Chinese five spice covering both sides, dip fillets in extra virgin olive oil to coat letting excess drip off.
- Cook on grill approximately 2-4 min each side till hard to the touch.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 568g | |
| Calories 526 | |
| Calories from Fat 278 | 53% |
| Total Fat 31.42g | 39% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 94mg | 4% |
| Potassium 917mg | 26% |
| Total Carbs 38.86g | 10% |
| Dietary Fiber 5.2g | 17% |
| Sugars 26.63g | 18% |
| Protein 24.15g | 39% |
