ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sheila's Fish with Tequila Sauce

Yield 2 servings (serving size: 1 fillet and 2/3 cup sauce)

Ingredients

  • 1/2 teaspoon black pepper, divided
  • 1 1/2 cups chopped tomato
  • 1/2 cup sliced green onions
  • 1 teaspoon grated lime rind
  • 1/4 cup fresh lime juice
  • 1 tablespoon tequila
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 (6-ounce) sea bass fillets (about 1 1/2 inches thick)
  • 1 tablespoon olive oil

Nutrition Information

  • calories 320
  • caloriesfromfat 30 %
  • fat 10.8 g
  • satfat 2 g
  • monofat 5.9 g
  • polyfat 2.4 g
  • protein 34.7 g
  • carbohydrate 20.6 g
  • fiber 2.7 g
  • cholesterol 70 mg
  • iron 2.4 mg
  • sodium 718 mg
  • calcium 48 mg

How to Make It

  1. Combine 1/4 teaspoon pepper, tomato, and next 4 ingredients (tomato through tequila) in a small bowl. Cover and chill 2 hours.

  2. Preheat oven to 350°.

  3. Combine 1/4 teaspoon pepper, flour, and salt in a shallow bowl; dredge fish in flour mixture. Heat olive oil in a medium nonstick skillet over medium-high heat. Add fish; cook 5 minutes on one side or until browned. Turn fish over; top with tomato mixture. Wrap handle of skillet with foil; bake at 350° for 15 minutes or until fish flakes easily when tested with a fork.