Mojo Bass

Mojo Bass Recipe
Randy Mayor
Mojo sauce is a staple of the Canary Islands, where it is often served on fish. For even cooking, choose fillets with a uniform thickness. Serve with a tomato-cucumber salad.


4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional Information

Calories 183
Caloriesfromfat 26 %
Fat 5.3 g
Satfat 1 g
Monofat 2 g
Polyfat 1.5 g
Protein 30.4 g
Carbohydrate 1.5 g
Fiber 0.5 g
Cholesterol 136 mg
Iron 1.6 mg
Sodium 409 mg
Calcium 35 mg


1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1 teaspoon ground coriander
1 teaspoon bottled minced garlic
1 teaspoon olive oil
1/2 teaspoon ground cumin
4 (6-ounce) striped bass fillets (about 1 inch thick)
Cooking spray
2 tablespoons chopped fresh mint


Preheat broiler.

Combine first 6 ingredients, stirring with a whisk.

Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of orange juice mixture over fish; broil 4 minutes. Brush with remaining orange juice mixture; broil 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with mint.


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December 2004
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