Chilean Sea Bass

Chilean Sea Bass


  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons grated lime rind
  • 1 jalapeño pepper, seeded and minced
  • Cooking spray
  • 6 (6-ounce) sea bass fillets (about 2 inches thick)
  • Dash of salt


Preheat oven to 450°.

Combine first 5 ingredients (lime juice through jalapeño) in a small bowl; stir well with a whisk.

Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Spoon lime mixture over fillets. Bake for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with salt.

  • Yield: serves 6 (serving size: 1 fillet)

Nutritional Information

Calories per serving: 190
Caloriesfromfat per serving: 28%
Fat per serving: 5.7g
Saturated fat per serving: 1.2g
Monounsaturated fat per serving: 2.4g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 31.4g
Carbohydrate per serving: 1.2g
Fiber per serving: 0.2g
Cholesterol per serving: 70mg
Iron per serving: 0.5mg
Sodium per serving: 116mg
Calcium per serving: 19mg

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