Broiled Sea Bass with Pineapple-Chili-Basil Glaze

Broiled Sea Bass with Pineapple-Chili-Basil Glaze Recipe
Randy Mayor; Melanie J. Clarke
Sea bass cooks up fast in the broiler and comes out beautifully moist and flaky after only a few minutes. The Pineapple-Chili-Basil Glaze is a perfect touch that adds so much flavor to this healthy fish dish.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 15 %
Fat 3.4 g
Satfat 0.9 g
Monofat 0.7 g
Polyfat 1.3 g
Protein 31.4 g
Carbohydrate 10.7 g
Fiber 0.2 g
Cholesterol 70 mg
Iron 0.6 mg
Sodium 487 mg
Calcium 23 mg

Ingredients

3 tablespoons pineapple preserves
2 tablespoons rice vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
1 garlic clove, minced
3/4 teaspoon salt, divided
4 (6-ounce) sea bass or other firm white fish fillets (about 1 inch thick)
1/4 teaspoon black pepper
Cooking spray

Preparation

Preheat broiler.

Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.

Sprinkle the fillets with 1/2 teaspoon salt and black pepper. Place the fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillets evenly with glaze. Return to oven; broil for an additional 5 minutes or until the fish flakes easily when tested with a fork.

Note:

August 2001
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