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Mexican Sea Bass With Summer Squash

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  Olive oil 2 Teaspoon
  Finely chopped onion 1 Cup (16 tbs)
  Julienned green bell pepper 3⁄4 Cup (12 tbs) (2 Inch Long)
  Julienned sweet yellow peppers 3⁄4 Cup (12 tbs) (2 Inch Long)
  Seeded chopped jalapeno peppers 1 Tablespoon (Finely Chopped)
  Garlic 3 Clove (15 gm), crushed
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot sauce 1⁄4 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Sea bass fillets 24 Ounce (4 In Number, 6 Ounce Each, About 2 Inches Thick)
  Fresh lemon juice 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cornstarch 1 Teaspoon
  Water 2 Teaspoon
  Zucchini 1 1⁄4 Pound, quartered lengthwise (4 Medium Of 1 1/4 Pound Each)
  Yellow squash 6 Ounce, quartered lengthwise (2 Medium)
  Hot cooked rice 3 Cup (48 tbs) (Cooked Without Salt Or Fat)
  Chopped cilantro 2 Tablespoon
  Lemon wedges 3

Heat oil in a large skillet over medium heat until hot.
Add onion; saute 1 minute.
Add bell peppers, jalapeno, and garlic; saute 2 minutes.
Stir in cumin and next 4 ingredients.
Arrange fish over tomato mixture; sprinkle lemon juice and 1/8 teaspoon pepper over fish.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm.
Combine cornstarch and water in a small bowl; stir well.
Add to skillet; bring to a boil, and cook 1 minute, stirring constantly.
Arrange zucchini and squash in a steamer basket over boiling water.
Cover and steam 4 minutes or until crisp-tender.
Drain; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spoon rice onto plates; top with tomato mixture and fish.
Sprinkle with cilantro.

Recipe Summary

Side Dish

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Mexican Sea Bass With Summer Squash Recipe