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Executive Chef Steve Floyd of the Brigantine Family of Restaurants shares his recipe for grilled Mexican white sea bass that not only tempts the tastebuds, but is also easy to make, low in fat and packed with protein and other important nutrients.
Grilled Mexican White Sea Bass With Avocado-Tomatillo Salsita
Blend all salsita ingredients together, cover and refrigerate for one hour before serving.
Preheat grill to medium-high. Brush fillets with olive oil, then grill for four minutes on each side. Spoon salsita over top of grilled fillets and serve.
Recipe courtesy of the Brigantine Family of Restaurants.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for a San Diego doctor or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.