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Pan-Seared Sea Bass With Jalapeño-Lime Oil

Yield 4 servings (serving size: 1 fillet)

Ingredients

  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 4 (6-ounce) sea bass fillets
  • 1/2 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 2 garlic cloves, minced
  • 1 minced seeded jalapeño pepper
  • 1 1/2 tablespoons olive oil

Nutrition Information

  • calories 211
  • fat 8.5 g
  • satfat 1.5 g
  • protein 30.4 g
  • carbohydrate 1.8 g
  • cholesterol 68 mg
  • iron 0.8 mg
  • sodium 407 mg
  • caloriesfromfat 37 %
  • fiber 0.9 g
  • calcium 30 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl, stirring well. Rub evenly over fish. Cover and chill 10 minutes.

  2. While fish chills, combine lime rind and lime juice in a small bowl; set aside. Combine garlic and jalapeño pepper in another small bowl; set aside.

  3. Heat oil in a large nonstick skillet over high heat. Add fish; cook 6 minutes, turning often, or until fish flakes easily when tested with a fork and is brown on all sides. Place fish on serving platter.

  4. Reduce heat to medium-high, and sauté garlic mixture 30 seconds. Remove from heat, and add lime juice mixture, stirring well; pour over fish. Serve immediately.

Oxmoor House Healthy Eating Collection