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Broiled Sea Bass with Pineapple-Chili-Basil Glaze

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 fillet)
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.

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

Nutrition 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

How to Make It

  1. Preheat broiler.

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

  3. 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.