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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

White Sea Bass with Garlic

Source: dLife

Pan-seared Sea Bass with a garlic pepper sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	380.7

Total Carbs	12.3 g

Dietary Fiber	1.4 g

Sugars	3.7 g

Total Fat	12.3 g

Saturated Fat	1.2 g

Unsaturated Fat	3.0 g

Potassium	587.8 mg

Protein	24.7 g

Sodium	266.0 mg

Dietary Exchanges 12.3 Fat, 1.8 Vegetables, 3.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each sea bass fillet 2.0
2 tbsp canola oil 2.0
2 each medium red bell peppers 20.0
20 each medium garlic cloves 1.0
1 each Chili Peppers, jalapeno, whole 6.0
6 tbsp fresh cilantro 1.0
1 pinch fresh cilantro 0.25
0 1/4 tsp salt 1.0
1 pinch black pepper 1.0
1 tsp paprika 2.0
2 cup white wine

Directions

Rinse fish in cold water and pat dry.
In a large skillet, heat oil over medium heat. Saute red pepper for two minutes, then add garlic, jalapeno pepper, and chopped cilantro. Cook for one minute. Place fish on the vegetables and sprinkle with salt, pepper, and paprika. Pour in wine and simmer, basting fish occasionally. Cover and cook at a bare simmer until fish is opaque (approximately 8 minutes).
With a slotted spatula, remove fish and place in a deep platter. Remove skin, cover and keep fish warm. Boil the liquid in the skillet until it's reduced to about 1/2 cup. Pour over fish and serve at room temperature or cold. Garnish with cilantro sprigs.