Directions:
- Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
- Add salt and pepper to taste.
- With the tip of a paring knife, make three diagonal slits through the skin of each filet.
- Place the fish in the marinade and turn to coat the fish.
- Cover and refrigerate at least one hour.
- Light a charcoal grill or turn a gas grill to medium high.
- Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.72 Kcal (1305 kJ) | ||
| Calories from fat | 271.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.18g | 46% | |
|---|---|---|---|
| Cholesterol | 22.67mg | 8% | |
| Sodium | 22.66mg | 1% | |
| Potassium | 157.6mg | 3% | |
| Total Carbs | 7.95g | 3% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 5.9g | 12% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 1mg | 6% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 242.76 Kcal (1016 kJ) | ||
| Calories from fat | 211.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.5g | 46% | |
|---|---|---|---|
| Cholesterol | 17.65mg | 8% | |
| Sodium | 17.64mg | 1% | |
| Potassium | 122.74mg | 3% | |
| Total Carbs | 6.19g | 3% | |
| Sugars | 1.07g | 6% | |
| Dietary Fiber | 1.64g | 8% | |
| Protein | 4.59g | 12% | |
| Vitamin C | 15.9mg | 34% | |
| Iron | 0.8mg | 6% | |
| Calcium | 23.7mg | 3% | |
* 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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