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