Sea Bass Cuban Style

1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in the garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.

2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.

3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro.

4. Serve sauce over fish.

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Nutrient	Quantity
Total fats	15.6083 g
Protein	32.4012 g
Carbohydrates	37.7222 g
Energy	402.0287 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2042 g
Water	346.2221 g
Aspartic acid	0.7974 g
Calcium, Ca	362.1433 mg
Lutein + zeaxanthin	46.92 g
Fiber, total dietary	8.4398 g
Carotene, beta	189.002 g
Niacin	3.6905 mg
Vitamin A, RAE	50.788 g
Arginine	1.1497 g
Riboflavin	0.4608 mg
Fatty acids, total saturated 20:1	0.0204 g
Glutamic acid	1.9476 g
Stigmasterol	0.12 mg
Sodium, Na	921.3087 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0617 g
Total lipid (fat)	15.6083 g
Manganese, Mn	1.0747 mg
Fructose	3.096 g
Proline	0.2897 g
Fatty acids, total saturated 16:0	1.545 g
Sucrose	2.376 g
Choline, total	94.9987 mg
Sugars, total	10.5218 g
Serine	0.374 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.6674 g
Fatty acids, total saturated 20:4 undifferentiated	0.0596 g
Vitamin B-6	0.6926 mg
Selenium, Se	23.1028 g
Ash	6.7796 g
Fatty acids, total saturated 18:1 undifferentiated	5.5154 g
Pantothenic acid	0.6368 mg
Phenylalanine	0.3743 g
Beta-sitosterol	0.08 mg
Copper, Cu	1.0508 mg
Betaine	0.24 mg
Thiamin	0.6742 mg
Retinol	34 g
Methionine	0.1941 g
Iron, Fe	3.778 mg
Carbohydrate, by difference	37.7222 g
Phosphorus, P	530.57 mg
Folate, total	102.902 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Alanine	0.3521 g
Cholesterol	56.6667 mg
Valine	0.3984 g
Fatty acids, total saturated 18:2 undifferentiated	6.3435 g
Glycine	0.46 g
Carotene, alpha	1.44 g
Glucose (dextrose)	4.728 g
Fatty acids, total saturated 14:0	0.0482 g
Zinc, Zn	3.2606 mg
Isoleucine	0.3003 g
Fatty acids, total polyunsaturated	6.6937 g
Leucine	0.5216 g
Tocotrienol, alpha	0.096 mg
Vitamin A, IU	457.1553 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0139 g
Folate, DFE	102.902 g
Tryptophan	0.1618 g
Vitamin C, total ascorbic acid	25.6232 mg
Phytosterols	52.712 mg
Tyrosine	0.2712 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	22.2247 g
Fatty acids, total saturated	2.3572 g
Histidine	0.21 g
Fatty acids, total monounsaturated	5.6036 g
Threonine	0.2988 g
Folate, food	102.902 g
Cryptoxanthin, beta	8.08 g
Vitamin E (alpha-tocopherol)	1.031 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	92.1087 mg
Lysine	0.3113 g
Potassium, K	838.0367 mg
Cystine	0.1286 g
Fluoride, F	2.64 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	1.5 1/2	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Garlic	2 tablespoons	25.33	5.6202	0.085
Extra virgin olive oil	2 tablespoons	100.8667	0	0.5667
cilantro	0.25 cup	0.92	0.1468	0.0208
caper	0.25 cup	7.912	1.6822	0.2958
white onion	1.5 cups	96	22.416	0.24
red pepper flake	0 teaspoon	100.8667	0	0.5667
plum tomato	4 cups	100.8667	0	0.5667
green olive	0.66 cup	100.8667	0	0.5667
sea bass fillet	4	100.8667	0	0.5667