Black Bass with Warm Rosemary-Olive Vinaigrette
Black Bass with Warm Rosemary-Olive Vinaigrette
  • prep: 15 min
  • cook: 15 min
  • total: 30 min
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  • servings:
  • Summary

    The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.

    Ingredients

    • 2 tablespoons olive oil
    • 4 (4–5-ounce) black bass fillets, skin lightly scored
    • Kosher salt, freshly ground pepper
    • 2 garlic cloves, thinly sliced
    • 3 tablespoons black oil-cured olives, pitted, coarsely chopped
    • 1 tablespoon fresh rosemary leaves
    • 1/2 cup fresh orange juice
    • 1 small or 1/2 medium head radicchio, leaves torn into 1 1/2" pieces (about 3 cups)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 153 % Daily Value *
    • Total Fat: 12 g 18.51%
    • Saturated Fat: 3 g 12.96%
    • Trans Fat: 0 g %
    • Cholesterol: 19 mg 6.37%
    • Sodium: 202 mg 8.43%
    • Calcium: 18 mg 1.8%
    • Potassium: 138 mg 3.95%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 0 g 0.54%
    • Sugar: 3 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 2.42%
    • Vitamin C 27.02%
    • Vitamin D 16.02%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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