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Grilled Sea Bass and Corn Salsa Recipe with Hatch Chiles
BILLY PARISI11Ingredients
50Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. chilean sea bass (fresh)
- 3 Tbsp. olive oil
- 4 ears of corn (un-shucked)
- 2 peppers (hatch)
- 2 cups edamame
- 2 cups cherry tomatoes (assorted)
- sliced green onions
- fresh oregano leaves
- fresh basil leaves
- salt
- pepper
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium200mg8% |
| Potassium560mg16% |
| Protein7g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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