Marinated Seabass in Four Citrus Fruit Sauce

Splenda
You can prepare this dish with a side of mashed potatoes. The sauce is a wonderful complement to any fish or seafood.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 sea bass fillet, of 180 grams each
  • olive oil
  • 1/4 cups onion, chopped
  • 2 guajillo chiles, cleaned
  • 1 1/2 cups water
  • 1 garlic, small
  • 1/4 cups apple cider vinegar
  • 1/4 cups Splenda, granulated sweetener
  • 1 leaf bay
  • 2 sprigs fresh thyme
  • 2 pepper, whole English
  • 2 grains pepper, whole
  • 1/2 teaspoons oregano
  • 1 cup orange juice
  • 1 cup mandarin orange juice
  • 1/2 cups lime juice
  • 1 cup grapefruit juice
  • 1 1/2 cups double cream
  • 1 tablespoon Splenda, granulated sweetener
  • 4 sprigs thyme
  • 7 tablespoons butter, cold diced to thicken the sauce
Preparation
45 mins
0 mins
Medium
  • For the seabass: Season the seabass with salt and pepper.
  • Cook in a skillet with a little oil. Once cooked, place a tablespoon of marinade on top.
  • Marinade: Cook the onion with the cleaned guajillo chili in 1½ cups of water. Grate the other ingredients and mix them with the cooked ingredients. Season to taste.
  • Four citrus fruits reduction: Place the fruit juices in a pot and reduce by half with the cream, SPLENDA® Granulated No Calorie Sweetener, and thyme.
  • Finally, add the butter.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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