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Mojo Bass

Randy Mayor
Yield 4 servings (serving size: 1 fillet)
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.


  • 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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. Combine first 6 ingredients, stirring with a whisk.

  3. 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.

Cook's Notes

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