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    You are in: Home / Recipes / Herb-Steamed Chilean Sea Bass Recipe
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    Herb-Steamed Chilean Sea Bass

    Average Rating:

    3 Total Reviews

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    • on March 25, 2010

      Very delicious! Didn't cut in half, since my fillets were only 1/2" thick, but I used the herbs with some minced garlic (as Ravenseyes suggested) and drizzle with some fresh lemon. YUM!

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    • on July 08, 2008

      This is wonderful! I followed Ravenseye's advice and added very thinly sliced garlic and sliced lemon. Delicious. The aroma was just great when I open up the wrap. Since it was just for me I did a half recipe and then with the leftovers I am going to have that with a salad for lunch tomorrow. I think that will be really nice.

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    • on July 05, 2008

      This was a prefectly wonderful dish that I added to our seafood buffet yesterday - the seasoning just about dead on - I added a little garlic and lemon butter on the side for those that wanted to crank it up a notch and it seemed that most did so I perhaps next time I would add a clove of mashed garlic to the herb mixture and throw in a few lemon slices - made for zingo 2008

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    Nutritional Facts for Herb-Steamed Chilean Sea Bass

    Serving Size: 1 (92 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 94.6
     
    Calories from Fat 17
    18%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 34.9 mg
    11%
    Sodium 62.1 mg
    2%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.0 g
    0%
    Protein 16.6 g
    33%

    The following items or measurements are not included:

    fresh tarragon

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