Chilean Sea Bass

Name: Chilean Sea Bass
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams can diced tomatoes, drained; 170 grams Mexican chorizo, cut into 2-inch-thick slices; 8 cloves garlic, peeled; 118 milliliters KRAFT Zesty Italian Dressing; 1 teaspoon dried oregano leaves; 59 milliliters KRAFT Grated Parmesan Cheese; 454 grams sea bass , 3/4 inch thick; 118 milliliters KRAFT Shredded Mozzarella Cheese

Chilean Sea Bass might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 482 calories, 38g of protein, and 30g of fat per serving. This recipe serves 4. Head to the store and pick up canned tomatoes, mozzarella cheese, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Preheat grill to medium-high heat.

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Grill

Place fish in large resealable plastic bag.

Ingredients you will need

Fish

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Ziploc Bags

Add combined dressing and Parmesan cheese; seal bag. Turn bag over several times to evenly coat fish with the dressing mixture. Marinate in refrigerator until ready to use.

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Parmesan

Fish

Thread chorizo and garlic evenly onto skewers. Grill 7 to 8 min. or until chorizo is cooked through, turning occasionally.

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Chorizo

Garlic

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Skewers

Grill

Remove chorizo and garlic from skewers; cut into thin slices.

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Chorizo

Garlic

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Skewers

Place in small saucepan.

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Sauce Pan

Add tomatoes and oregano; mix well. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min., stirring occasionally.

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Tomato

Oregano

Meanwhile, remove fish from marinade; discard bag and marinade. Grill fish 4 to 5 min. on each side or until fish flakes easily with fork.

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Marinade

Fish

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Grill

Place fish on individual plates or serving platter; top each fillet with 1/2 cup of the tomato mixture and 2 Tbsp. of the mozzarella cheese.

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Mozzarella

Tomato

Fish

Equipment

Ingredients

Servings:

397grams

can diced tomatoes, drained 170grams

Mexican chorizo, cut into 2-inch-thick slices 8cloves

garlic, peeled 118milliliters

KRAFT Zesty Italian Dressing 1teaspoon

dried oregano leaves 59milliliters

KRAFT Grated Parmesan Cheese 454grams

sea bass , 3/4 inch thick 118milliliters

KRAFT Shredded Mozzarella Cheese

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.