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Herb-Steamed Chilean Sea Bass

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6011
Energy (kCal)95.2325
Carbohydrates (g)13.6356
Total fats (g)3.3761
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the sea bass in half horizontally. | 2. Season the inside with salt and pepper and fill the center with the chopped herbs. | 3. Reassemble the sea bass and season the outside with salt and pepper to taste. | 4. Wrap in plastic wrap. | 5. Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque. | 6. To assemble: Remove the plastic wrap. | 7. Use a very sharp knife to cut the fish into eight 2-inch wedges. | 8. Choose a flat, colorful plate to set off the dramatic form of the fish. | 9. Stand one wedge on its end and show the herb filling of the other. | 10. Garnish with fresh herbs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sea bass fillet 3/4 18.9125 0.0 4.2075 0.1062
    salt pepper ground 18.9125 0.0 4.2075 0.1062
    tarragon 3 tablespoons chopped 15.93 2.7119 1.2296 0.391
    dill 3 tablespoons 60.39 10.9237 3.1639999999999997 2.8789
    flat leaf parsley 3 tablespoons 18.9125 0.0 4.2075 0.1062
    tarragon 1 sprig 15.93 2.7119 1.2296 0.391
    dill 1 sprig 60.39 10.9237 3.1639999999999997 2.8789
    flat leaf parsley 1 sprig 18.9125 0.0 4.2075 0.1062

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



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