Black Bass With Red Chili Vinaigrette Recipe
Servings: 4
Ingredients
- 4 whl black bass, (1 lb.) cleaned
- 1/4 c. fresh lemon juice
- 1 c. extra virgin olive oil
- 6 Tbsp. apple cider vinegar
- 4 x fresh red chili peppers (Mild to medium, grnd (4 to 6) warm)
- 1 x habanero chili pepper, minced
- 1 tsp freshly grnd black pepper
- 1 Tbsp. finely grnd sea salt
- 2 c. cooked bulgur wheat
- 1 1/2 lb fresh lump crabmeat, sauteed
- 4 Tbsp. extra virgin olive oil
- 1/2 c. roasted pine nuts
- 6 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh Cilantro
- 1 lb chorizo sausage, minced and cooked
Directions
- Preheat oven to 375 F. Brush each bass with 1/3 c. of the Red Chili Vinaigrette and place belly side down on a large, greased rimmed baking sheet. Bake for 20 min, or possibly till the fish are flaky. Serve immediately on a bed of the Seasoned Bulgur Wbeat.
- YIELD: 4 SERVINGS
- Red Chili Vinaigrette:In a medium-sized bowl, combine all of the ingredients and mix together well.
- Makes about 1 1/2 c..
- Seasoned Bulgur Wheat:In a medium-sized bowl, combine all of the ingredients and mix together till well combined.
- Makes 4 servings.
- GREYFIELD INNCUMBERLAND ISLAND, GEORGIA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 561g | |
| Recipe makes 4 servings | |
| Calories 1710 | |
| Calories from Fat 1116 | 65% |
| Total Fat 125.78g | 157% |
| Saturated Fat 27.48g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 305mg | 102% |
| Sodium 3785mg | 158% |
| Potassium 1808mg | 52% |
| Total Carbs 59.14g | 16% |
| Dietary Fiber 13.7g | 46% |
| Sugars 1.26g | 1% |
| Protein 87.8g | 140% |
