Mexican Bass

Course : Seafoods
Serves: 4
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1 1/2 pounds sea bass
6 ounces tomato paste
6 tablespoons water
1/4 cup onion -- chopped
2 teaspoons garlic clove -- fresh minced
1/2 teaspoon crushed red hot pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 cup ripe olives -- sliced, California

Preparation / Directions:

Use any firm white fish fillets. If fillets are more than 1 inch thick, butterfly them (cut them across all the way through) and spread them open to make them thinner. Place fish in a single layer in microwave-safe baking dish. Combine tomato paste, water, onion, garlic (if fresh is unavailable, use bottled) and spices in food processor or blender. Process until pureed. Spoon over fish. Top with olives. Cover and microwave at medium power for 12 to 15 minutes or until just cooked in center. Serve with lime wedges and accompany with rice.


Nutritional Information:

228 Calories (kcal); 6g Total Fat; (22% calories from fat); 33g Protein; 11g Carbohydrate; 70mg Cholesterol; 604mg Sodium

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