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Chilean Sea Bass Veracruz

Ingredients: 

3/4 pound Chilean sea bass steaks skinned, boned,
and cut into 1 cubes
= ( or use halibut steaks)
3 tablespoons lime juice divided
1/8 teaspoon freshly-ground black pepper
4 large tomatoes seeded and diced
1 large onion diced
3 large garlic cloves finely minced
2 serrano peppers - (to 3) seeded, and
finely chopped
Nonstick olive oil cooking spray as needed
2 tablespoons chopped fresh cilantro
3 cups hot cooked rice

Yield: 

4 Servings

Method: 

Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes.

Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.

Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.

Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro.

Serve over rice. Garnish, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 286; Calories from fat 8%; Total Fat 3g; Saturated Fat 1g; Protein 21g; Carbohydrates 45g; Cholesterol 35mg; Sodium 73mg; Dietary Fiber 3g.

Caution: Serrano peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.