chilean sea bass

0

by: I Can Cook That






1/2 cup fat-free sour cream 1/8 teaspoon salt 1 canned chipotle chile in adobo sauce, seeded and minced 1 1/2 cups chopped onion, divided 1 1/2 cups chopped tomato, divided 2 tablespoons butter 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 4 garlic cloves, minced 3 tablespoons chopped fresh cilantro 1 pound Chilean sea bass 1 teaspoon grated lime rind 2 tablespoons fresh lime juice 4 (8-inch) fat-free flour tortillas




ingredients

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serves: 4

1/2 cup fat-free sour cream

1/8 teaspoon salt

1 in canned chipotle chile adobo sauce, seeded and minced

1 1/2 cups chopped onion, divided

1 1/2 cups chopped tomato, divided

2 tablespoons butter

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

4 cloves garlic minced

3 tablespoons chopped fresh cilantro

1 pound Chilean sea bass

1 teaspoon grated lime rind

2 tablespoons fresh lime juice

4 (8-inch) fat-free flour tortillas

Nutrition Facts
chilean sea bass

Servings Per Recipe: 4

Amount per Serving

Calories: 403

  • Total Fat: 16 g
  •     Saturated Fat: 7.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 73.7 mg
  • Sodium: 912.1 mg
  • Total Carbs: 37.7 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 7.1 g
  • Protein: 27.8 g
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preparation

1.  To make the chipotle cream, remove one chile from the can and chop.

2.  Combine the sour cream, 1/8 teaspoon salt, and chopped chile. Set aside.

3.  Combine 1/2 cup chopped onion and 1/2 cup tomatoes and set aside. (You will have one cup of each, tomatoes and onions, left over.)

4.  Melt the butter in a large saute pan over medium heat. Add 1 cup onion, 1 cup tomato, cumin, salt, cinnamon, and minced garlic and cook for 5 minutes, stirring frequently.

5.  Stir in cilantro.

6.  Arrange the fish over the mixture in the pan.

7.  Cover and cook for 3 minutes. Turn fish, cover, and cook for 2 minutes.

8.  Peel off the skin (if the skin was still on the fish) and break the fish into chunks.

9.  Stir in lime rind and lime juice and cook for 2 minutes. Remove from heat.

10.  Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture. Top each serving with 2 tablespoons chipotle cream.

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