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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all salsa ingredients together in a bowl until combined. | 2. Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking. | 3. Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork. | 4. While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan. | 5. Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea bass fillet	1 1/4	1/4		31.5208	0.0	7.0125	0.1771
red onion	1		chopped	8.0	1.868	0.22	0.02
green onion	1/2	cup	diced	3.24	0.6888	0.1164	0.0564
lemon juice	1/2	cup	squeezed	26.84	8.418	0.42700000000000005	0.2928
orange juice	1/2	cup	squeezed	55.8	12.895999999999999	0.868	0.248
lime juice	1/2	cup	squeezed	30.25	10.1882	0.5082	0.0847
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
gingerroot	1/2	tablespoon	grated	2.4	0.5331	0.0546	0.0225
sea salt	1/8	teaspoon		31.5208	0.0	7.0125	0.1771
black pepper	1/2	tablespoon	cracked	8.6595	2.2063	0.3585	0.1125
red bell pepper	1		diced sweet	31.5208	0.0	7.0125	0.1771
mango	1		diced	-	-	-	-
pineapple	1	cup	diced	82.5	21.648000000000003	0.8909999999999999	0.198
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
red onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
red pepper flake	1	teaspoon		31.5208	0.0	7.0125	0.1771
green onion	2	tablespoons	diced	3.24	0.6888	0.1164	0.0564
lime juice	2	tablespoons		30.25	10.1882	0.5082	0.0847
red pepper flake	1	pinch		31.5208	0.0	7.0125	0.1771
chili pepper	1	pinch		0.0781	0.0185	0.0039	0.0004
salt	1	pinch		-	-	-	-
black pepper	1	pinch	cracked	8.6595	2.2063	0.3585	0.1125
asparagus	1 1/2	1/2	trimmed	136.0779	26.3991	14.9686	0.8165
coconut oil	1	teaspoon	unrefined	40.14	0.0	0.0	4.4577
sherry wine vinegar	1	tablespoon		31.5208	0.0	7.0125	0.1771
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
cheese	2	tablespoons	grated	59.5688	0.3949	3.6112	4.8499
black pepper	1	pinch	cracked	8.6595	2.2063	0.3585	0.1125

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