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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray a baking pan with the vegetable oil. Place the fish, skin side down, in the pan, and sprinkle the fillets with lime juice, salt, and pepper. Cover with plastic wrap and refrigerate it until the sauce is ready. | 2. Preheat oven to 425 Fahrenheit. | 3. Heat the olive oil in a large nonstick skillet. Add the onion and cook over medium heat, stirring, for 5 minutes or until the onion begins to take on a touch of color. Add the garlic and saute another 2 minutes. Add all the remaining cause ingredients to the skillet. Bring to a simmer, reduce the heat to low, and cook uncovered for 7 minutes. | 4. Remove the fish from the fridge, remove plastic wrap, and pour the sauce over the fish, tasking care to cover the fillets completely. Bake in the hot oven for 10 minutes or until it is cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil cooking spray				31.5208	0.0	7.0125	0.1771
sea bass fillet	1 1/4	1/4		31.5208	0.0	7.0125	0.1771
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
salt			ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2	cups	sliced	128.0	29.888	3.52	0.32
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
italian plum tomato	1	can	drained chopped	31.5208	0.0	7.0125	0.1771
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
spanish olive	16		rinsed	31.5208	0.0	7.0125	0.1771
jalapeno pepper	1	tbsp	pickled chopped	1.6312	0.3656	0.0512	0.0208
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
salt			ground	-	-	-	-

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