Pan-Seared Sea Bass With Jalapeño-Lime Oil

Oxmoor House
4 servings (serving size: 1 fillet)

Ingredients

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3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 (6-ounce) sea bass fillets
1/2 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 garlic cloves, minced
1 minced seeded jalapeño pepper
1 1/2 tablespoons olive oil

Preparation

Combine first 4 ingredients in a small bowl, stirring well. Rub evenly over fish. Cover and chill 10 minutes.

While fish chills, combine lime rind and lime juice in a small bowl; set aside. Combine garlic and jalapeño pepper in another small bowl; set aside.

Heat oil in a large nonstick skillet over high heat. Add fish; cook 6 minutes, turning often, or until fish flakes easily when tested with a fork and is brown on all sides. Place fish on serving platter.

Reduce heat to medium-high, and sauté garlic mixture 30 seconds. Remove from heat, and add lime juice mixture, stirring well; pour over fish. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 211
Fat 8.5 g
Satfat 1.5 g
Protein 30.4 g
Carbohydrate 1.8 g
Cholesterol 68 mg
Iron 0.8 mg
Sodium 407 mg
Caloriesfromfat 37 %
Fiber 0.9 g
Calcium 30 mg