dish
Striped Bass with Lime, Corn and Red Pepper Relish

8
Serves
251
Calories
16
Nutrients
15
Vitamins

Ingredients

2 ears corn , shucked
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1 cup chopped, roasted red pepper
1/4 cup chopped scallions
1 teaspoon chopped, fresh cilantro
2 tablespoons olive oil

Cooking Instructions

For the Lime, Corn and Red Pepper Relish:
1. Preheat the grill or oven to 450°F.

2. Roast the corn on the grill or in the oven until it begins to turn golden, about 10 minutes.

3. Meanwhile, mix the lime juice, olive oil, red pepper, scallions and cilantro together in a bowl.

4. When the corn is cool enough to handle, cut the kernels from the cob and add them to the bowl.

5. Season with salt and pepper and set aside.

For the Striped Bass:
1. Preheat the oven to 350°F.

2. Drizzle the bass fillets with olive oil and season them with salt and pepper.

3. Arrange the fillets in a baking dish in a single layer. Place the baking dish in the oven and roast the fish until it is just cooked through, about 8 to 10 minutes. (Thinner fillets will take a little less time and thicker ones will take a little more.)

4. Serve the bass topped with the relish.

Serving Size: 1 fillet and 1/4 cup relish

Nutrition Information

Number of Servings: 8
Calories
251
Protein
32 g
Total Carbohydrate
9 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
3 g
Total Fat
10 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
136 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
51 %
Percent Calories from Carbohydrate
15 %
Percent Calories from Fat
35 %
Vitamin A
1336 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
4 mg
Vitamin B6
1 mg
Vitamin B12
7 mcg
Biotin
0 mcg
Vitamin C
41 mg
Vitamin D
0 IU
Folate
39 mcg
Vitamin E
2 IU
Vitamin K
10 mcg
Pantothenic Acid
2 mg
Calcium
32 mg
Iron
2 mg
Phosphorus
374 mg
Potassium
586 mg
Sodium
417 mg
Zinc
1 mg