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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Broiled Sea Bass with Pineapple-Chili-Basil Glaze

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.

Cooking Light AUGUST 2001

  • Yield: 4 servings (serving size: 1 fillet)

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.

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
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Broiled Sea Bass with Pineapple-Chili-Basil Glaze recipe

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