Broiled Sea Bass with Pineapple-Chili-Basil Glaze

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.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 15%
  • Fat: 3.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 31.4g
  • Carbohydrate: 10.7g
  • Fiber: 0.2g
  • Cholesterol: 70mg
  • Iron: 0.6mg
  • Sodium: 487mg
  • Calcium: 23mg

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

  1. Preheat broiler.
  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Broiled Sea Bass with Pineapple-Chili-Basil Glaze Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy