This light and refreshing meal has a wonderful combination of flavors. Although the fish needs to marinate for about a half an hour, once it is done marinating, it all comes together very quickly. I love to make this meal for dinner guests and special occasions (you know, for those times when you actually throw a tablecloth on the dining table and use “real” plates instead of eating off of a paper plate while standing over the kitchen sink and running back and forth to cut the kids food and get your husband seconds!!!) Served overtop of the brown rice and accompanied by nothing more than mixed veggies such as corn, spinach, broccoli, pepper and onions, or potatoes this dish is simply superb.
6 skinless Chilean sea bass steaks (or striped bass, or halibut steaks 5 to 6 ounces each and about 1/2 inch thick each)
3 tablespoons lime juice, divided
2 teaspoons olive oil
1/8 teaspoon black pepper
4 large tomatoes, seeded and diced
1 large onion, diced
3 large cloves garlic, finely minced or pressed
2 to 3 serrano peppers,* seeded and finely chopped
2tablespoons chopped fresh cilantro
3 cups hot cooked rice (preferably brown, or another whole grain rice)
Place the fish in a shallow dish. Combine the cilantro, oil, lime juice, and black pepper and pour over the fish. Cover the container and marinate the fish in the refrigerator for about 30 minutes (but no longer than 2 hours).
Meanwhile, combine tomatoes, onion and garlic in medium bowl; stir in the serrano peppers and mix well.
Spray a medium nonstick skillet with cooking spray and place over high heat. Once the skillet is hot, add the fish and cook for 4-5 minutes on each side (or until fish is lightly browned and no longer opaque).
Remove the fish and place it on a platter to keep warm; set aside.
Reduce the skillet to medium heat and add the tomato mixture. Cook, stirring frequently, for about 3 minutes or just until onions are soft. Return the fish to the skillet and cook for an additional 2 minutes to heat through.
Divide the fish and tomato mixture between four serving plates and sprinkle the tops with the cilantro and any remaining lime juice alongside, or on top of a serving of rice.
Makes 4 servings. Per serving: 286 calories, 3 g total fat, less than 1 g saturated fat, 0 g trans fat, 42 g carbohydrates, 4 g fiber, 0 g added sugar, 21 g protein, 73 mg sodium , 34 mg cholesterol