Options

Format:
Include:
PRINT
See more
Randy Mayor Photo by: Randy Mayor

Mojo Bass

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.

Cooking Light DECEMBER 2004

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

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 26%
  • Fat: 5.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.5g
  • Protein: 30.4g
  • Carbohydrate: 1.5g
  • Fiber: 0.5g
  • Cholesterol: 136mg
  • Iron: 1.6mg
  • Sodium: 409mg
  • Calcium: 35mg
advertisement

Go to Full Version of

Mojo Bass Recipe

advertisement