
Sea Bass with Roasted Pepper Vinaigrette

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Refrigerate fish and seafood as soon as you can. In a world where you have time and energy to spare, you would take the fillets and steaks out of their packaging, sit them on top of some crushed ice in a bowl, cover them with plastic wrap to prevent them absorbing other aromas in the refrigerator, and replace the ice before it melts. But realistically, if you store them in their packaging in the coldest part of your refrigerator for no more than a couple days, they will be fine...except for mollusks like oysters, clams, and mussels, which need to breathe, so take them out of their bags and grill them the same day.
ingredients
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serves: 4
4 skinless Chilean sea bass fillets (about 6 ounces each, and 1 inch thick)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
VINAIGRETTE:
3 bell peppers, preferably red, yellow, and orange
3 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
2 tablespoons finely chopped Italian parsley
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco® sauce
Servings Per Recipe: 4
Amount per Serving
Calories: 289
- Total Fat: 13.9 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Cholesterol: 69.7 mg
- Sodium: 271.5 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 2 g
- Sugars: 4.5 g
- Protein: 32.4 g
preparation

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