Turkish Sea Bass - 18g Carbs, 3g Fiber

Turkish Sea Bass - 18g Carbs, 3g Fiber

1 1/2 lb Oranges, peeled and sliced into 1/4-inch thick rounds
3/4 cup California Ripe Olives, wedged
1/2 cup Red onion, thinly sliced
1 Tbsp Chopped mint
1/8 tsp Ground coriander
4 (6 oz each) Boneless, skinless sea bass fillets
3/4 tsp Kosher salt
1 Tbsp Olive oil

In a medium sized mixing bowl combine oranges, California Ripe Olives, onions and mint. Season with coriander. Set aside. Season fish with salt. Heat oil in a large sauté and over medium high heat. Place bass in pan and cook on each side for 3-4 minutes. Serve sea bass on top of orange salad.

Serves: 4
Nutrition per Serving: 228 Calories, 10g Fat, 2g Sat Fat, 69mg Cholesterol, 698mg Sodium, 33g Protein, 30% Calories from fat, 18g Carbs, 3g Fiber
Dietary Exchanges: 3 Fruit, 4 Meat