Directions:
- In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
- Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.45 Kcal (1907 kJ) | ||
| Calories from fat | 284.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.66g | 49% | |
|---|---|---|---|
| Cholesterol | 230.94mg | 77% | |
| Sodium | 181.89mg | 8% | |
| Potassium | 975.21mg | 21% | |
| Total Carbs | 17.01g | 6% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 29.32g | 59% | |
| Vitamin C | 36.5mg | 61% | |
| Iron | 2mg | 11% | |
| Calcium | 64.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 127.43 Kcal (534 kJ) | ||
| Calories from fat | 79.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 49% | |
|---|---|---|---|
| Cholesterol | 64.62mg | 77% | |
| Sodium | 50.89mg | 8% | |
| Potassium | 272.86mg | 21% | |
| Total Carbs | 4.76g | 6% | |
| Sugars | 1.28g | 18% | |
| Dietary Fiber | 2.13g | 31% | |
| Protein | 8.2g | 59% | |
| Vitamin C | 10.2mg | 61% | |
| Iron | 0.5mg | 11% | |
| Calcium | 18.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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