Serves: 4
Total Calories: 290

4 (6- to 7-ounce) sea bass fillets, each about 3/4-inch thick
2 tablespoons fresh lime juice
1/4 teaspoon salt
Pasilla Chile Sauce
1 tablespoon vegetable oil
2 cups chopped lettuce, such as romaine or iceberg
2 medium tomatoes, thinly sliced

1. Put the fish fillets on a plate. Drizzle with lime juice and sprinkle with salt. Cover and refrigerate about 30 minutes. Prepare the chile sauce while the fish marinates.

2. Heat the oil over medium heat in a large nonstick skillet and cook the fish 3 to 4 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve the fish on a bed of chopped lettuce with the sauce spooned on top. Garnish with sliced tomatoes.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 290
Calories from Fat: 110

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