Weight Watchers Asian Style Sea Bass Recipes
WEIGHT WATCHERS ASIAN-STYLE SEA BASS
This is from a weight watcher cookbook. 5 pts per serving, including the rice (3 pts per serving if eating without the rice). I altered recipe by using tilapia in place of sea bass, and ground ginger in place of fresh, otherwise no changes. Very good dish!!
Provided by Scrapbook Lori
Categories Bass
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut out a 12 x 18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 tbsp soy sauce, ginger, and oil. Fold the foil into a packet, making a tight seal.
- Bring 1 inch of water to a boil in a large skillet. Add the packet to water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 tbsp soy sauce, any juices, and the rice.
Nutrition Facts : Calories 261.3, Fat 4.8, SaturatedFat 1, Cholesterol 46.6, Sodium 582, Carbohydrate 28.2, Fiber 0.7, Sugar 0.4, Protein 24.4
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Cut out a 12 x 18-inch rectangle of foil. Put the sea bass fillets on the foil; top with the scallions, 1 Tbsp of the soy sauce, the ginger, and oil. Fold the foil into a …
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Cuisine AsianTotal Time 20 minsServings 4
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Cuisine AsianTotal Time 20 minsServings 4
- Cut out a 12 x 18-inch rectangle of foil. Put the sea bass fillets on the foil; top with the scallions, 1 Tbsp of the soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.
- Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 Tbsp soy sauce, any juices, and the rice. Yields 1 fillet and 1/2 cup of rice per serving.
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