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Sea Bass With Moroccan Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.1293
Energy (kCal)935.4997
Carbohydrates (g)47.0239
Total fats (g)69.4716
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed, and coarsely chop peppers; return to same bowl. | 2. Heat 1 Tb oil in heavy small skillet over medium heat. | 3. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients, and 2 Tb oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally). | 4. Preheat broiler. | 5. Brush fish all over with 2 Tb oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 3 151.3 0.0 33.66 0.85
    olive oil 5 tablespoons 596.7 0.0 0.0 67.5
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    cinnamon 1/2 teaspoon ground - - - -
    kalamata olive 1/2 cup pitted brine-cured 151.3 0.0 33.66 0.85
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    cilantro 1/3 cup chopped 1.2267 0.1957 0.1136 0.0277
    golden raisin 1/4 cup 124.575 32.802 1.3984 0.1898
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    orange peel 2 teaspoons grated 3.88 1.0 0.06 0.008
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    sea bass fillet 6 151.3 0.0 33.66 0.85

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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