1/3 Photos of Sea Bass Steaks With Orange Salsa (Or Tuna)
This is great under the broiler, wonderful taste! from the local newspaper
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Units: US | Metric
- 4 sea bass fillets (fresh or frozen) or 4 tuna steaks, cut 1 inch thick (fresh or frozen)
- 1 teaspoon shredded orange rind
- 4 medium oranges, peeled, sectioned, and coarsely chopped
- 1 large tomato, seeded and chopped
- 1/4 cup snipped fresh cilantro
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped walnuts, toasted
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1Thaw fish, if frozen.
- 2For orange salsa.
- 3In a medium bowl combine the orange peel, chopped oranges, tomato, cilantro, green onion, walnuts, lime juice, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
- 4Rinse fish, pat dry with paper towels.
- 5In a small bowl combine cumin, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
- 6Brush the fish with olive oil and sprinkle evenly with the cumin mixture.
- 7Place fish in a well greased wire grill basket.
- 8Grill fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning basket once halfway through grilling.
- 9Or, place fish on the greased unheated rack of a broiler pan.
- 10Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling.
- 11Spoon the orange salsa over fish.
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Nutritional Facts for Sea Bass Steaks With Orange Salsa (Or Tuna)
Serving Size: 1 (322 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 252.5
- Calories from Fat 77
- Total Fat 8.6 g
- Saturated Fat 1.3 g
- Cholesterol 52.8 mg
- Sodium 382.4 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 4.2 g
- Sugars 13.6 g
- Protein 26.1 g