Jalapeño Sea Bass with Almonds

• 2 Pounds Sea bass filets
• ½ Cup White wine
• ½ Cup White vinegar
• ½ tsp Salt
• Pinch Sugar
• 3 Cloves Garlic, crushed
• 3 Medium Green onions, diced

• 1 Lime peel, grated
• 2 Jalapeño peppers, seeded and diced
• Romaine lettuce to garnish
• Sliced green onions to garnish
• Sliced almonds to garnish
• Salt and pepper to taste

Rinse and dry sea bass; place in non-reactive baking dish.

Marinade:

1. In covered jar, combine wine, vinegar, salt, sugar, garlic, green onions, lime and jalapeño pepper.
2. Cover jar; shake until well-mixed.
3. In small bowl, reserve 1/3 cup of marinade.
4. Pour remaining marinade over fish, turning to coat both sides.
5. Cover, and refrigerate for at least 30 minutes and up to 3 hours.

Prep:

1. Grill or broil sea bass, turning to cook each side.
   • The length of time depends on thickness of the filets. Fish is done when meat flakes when pricked with fork.
   • If grilling, brush often with reserved marinade to keep fish moist.
2. Arrange lettuce greens on serving platter; top with fish.
3. Garnish with green onions and almonds.

Servings: 4

Nutrition Information