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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (81g) Recipe makes 4 servings The following items or measurements are not included below: 4 bass fillets |
||
| Calories 114 | ||
| Calories from Fat 57 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 633mg | 26% | |
| Potassium 175mg | 5% | |
| Total Carbohydrate 13.2g | 4% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 10.2g | ||
| Protein 1.9g | 3% | |
Spicy Striped Bass
By: CPA Chef
Dec 3, 2007
This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!
SERVES 4
Ingredients
- 1 1/2 tablespoons peanut oil
- 3 garlic cloves, minced
- 3 scallions, chopped
- 1 habanero pepper, minced
- 1 teaspoon fresh gingerroot, minced
- 2 tablespoons sugar
- 2 tablespoons tamari soy sauce
- 1 tablespoon white wine
- 3 tablespoons catsup
- 1 teaspoon white vinegar
- 1 teaspoon sesame oil
- 2 tablespoons water
- 4 bass fillets
- 3 scallions, chopped
Directions
1
Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.2
Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.3
Pour sauce on the bass filets. Garnish with chopped scallions.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Bass
- Cuisine > Asian > Eastern > Chinese > Szechuan
- Preparation > Time to Make > < 30 mins
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: ChoCho
On Feb 2, 2008
really good recipe - simple but full of flavor. I didn't realize how hot habanero peppers are until now, so next time I'll only use half. If you don't want to get the peppers on your fingers when you chop, use plastic gloves! I think this well go well with any fish. Thanks!
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