Grilled Five Spice Sea Bass With Jicama Salad Recipe

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Servings: 1

Ingredients

Cost per recipe $5.98 view details
  • 2 ounce pineapple
  • 1 x small plum
  • 1/4 ounce ginger
  • 1/4 ounce jalapeno peppers
  • 1 x lime juice
  • 3 sprg cilantro
  • 1/4 x red onion diced For the Julienne Jicama Salad
  • 1/4 x jicama peel julienne
  • 1/4 x red peppers julienne
  • 1/4 x yellow peppers julienne
  • 1/4 x green peppers julienne
  • 1/4 x red onion julienne
  • 1/4 ounce rice wine
  • 1 sprg thai basil minced For the Roasted Sea Weed Shell
  • 1 x sheet roasted seaweed For the Sea Bass
  • 4 ounce sea bass fillet skinned and boned
  • 1 ounce chinese five spice (chili, anise, fennel, orange peel and cassia bark)
  • 1 ounce virgin extra virgin olive oil

Directions

  1. Dice and Chop all Ingedients.
  2. Marinate in bowl for 1 hour.
  3. For the Julienne Jicama Salad:Toss all ingredients together.
  4. For the Roasted Sea Weed Shell:Place Seaweed sheet in Toaster Oven or possibly in Broiler till crispy.
  5. This will only take 2-3 seconds.
  6. For the Sea Bass:Rub Sea Bass fillets with Chinese five spice covering both sides, dip fillets in extra virgin olive oil to coat letting excess drip off.
  7. Cook on grill approximately 2-4 min each side till hard to the touch.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 568g
Calories 526  
Calories from Fat 278 53%
Total Fat 31.42g 39%
Saturated Fat 4.57g 18%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 94mg 4%
Potassium 917mg 26%
Total Carbs 38.86g 10%
Dietary Fiber 5.2g 17%
Sugars 26.63g 18%
Protein 24.15g 39%
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