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Picture of One-Pan Chilean Sea Bass with Peppadew Pepper "Asian Salsa"
japanese asian south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 707 kcal 35 %
  • Fat 17 g 26 %
  • Saturated 3 g 13 %
  • Carbs 72 g 24 %
  • Fiber 4 g 16 %
  • Protein 61 g 122 %
  • Cholesterol 116 mg 39 %
  • Sodium 3353 mg 140 %
  • Calcium 93 mg 9 %
  • Magnesium 171 mg 41 %
  • Potassium 1154 mg 25 %
  • Iron 3 mg 17 %
  • Zinc 3 mg 24 %
  • Phosphorus 694 mg 99 %
  • Vitamin A 136 µg 15 %
  • Vitamin C 23 mg 26 %
  • Thiamin (B1) 0 mg 33 %
  • Riboflavin (B2) 1 mg 40 %
  • Niacin (B3) 6 mg 37 %
  • Vitamin B6 1 mg 115 %
  • Folate equivalent (total) 39 µg 10 %
  • Vitamin B12 1 µg 37 %
  • Vitamin D 16 µg 106 %
  • Vitamin E 4 mg 27 %
  • Vitamin K 20 µg 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

One-Pan Chilean Sea Bass with Peppadew Pepper "Asian Salsa"

Ingredients

  • 2 tablespoons white miso
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons mirin
  • 1 teaspoon sriracha (or more, if you like the heat)
  • 1/2 shallot, minced
  • 2 cloves garlic, minced
  • 1 handful marinated peppadew peppers, roughly chopped
  • 1/2 teaspoon freshly ground black pepper and salt
  • 2 5 oz fillets chilean sea bass, skin on and deboned
  • 2 teaspoons oil with a high smoking point (peanut works well)

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