Spicy Striped Bass

1. Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.

2. Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.

3. Pour sauce on the bass filets. Garnish with chopped scallions.

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Nutrient	Quantity
Total fats	25.4658 g
Protein	10.4348 g
Carbohydrates	68.7967 g
Energy	513.584 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0299 g
Water	370.5793 g
Aspartic acid	0.9452 g
Calcium, Ca	254.152 mg
Lutein + zeaxanthin	3516.7062 g
Fiber, total dietary	8.4769 g
Fatty acids, total saturated 22:0	0.567 g
Carotene, beta	1972.2975 g
Niacin	3.8306 mg
Vitamin A, RAE	164.76 g
Arginine	0.6101 g
Riboflavin	0.392 mg
Tocopherol, beta	0.0932 mg
Fatty acids, total saturated 20:1	0.2722 g
Glutamic acid	2.2606 g
Sodium, Na	2524.8617 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0297 g
Total lipid (fat)	25.4658 g
Manganese, Mn	0.8742 mg
Fructose	4.4472 g
Proline	0.671 g
Fatty acids, total saturated 16:0	2.4251 g
Sucrose	28.5494 g
Choline, total	39.7568 mg
Sugars, total	46.0837 g
Serine	0.4502 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.6738 g
Vitamin B-6	0.4626 mg
Selenium, Se	3.7636 g
Ash	10.5754 g
Fatty acids, total saturated 18:1 undifferentiated	10.937 g
Pantothenic acid	0.4443 mg
Phenylalanine	0.3983 g
Copper, Cu	0.3768 mg
Betaine	0.102 mg
Thiamin	0.2121 mg
Methionine	0.1303 g
Iron, Fe	5.7702 mg
Carbohydrate, by difference	68.7967 g
Phosphorus, P	186.6498 mg
Folate, total	204.0588 g
Tocopherol, gamma	3.2881 mg
Lycopene	6151.62 g
Alanine	0.4703 g
Valine	0.4675 g
Fatty acids, total saturated 18:2 undifferentiated	8.6101 g
Glycine	0.4581 g
Carotene, alpha	1.125 g
Glucose (dextrose)	5.2275 g
Fatty acids, total saturated 14:0	0.0233 g
Zinc, Zn	1.5348 mg
Isoleucine	0.4349 g
Tocopherol, delta	0.2774 mg
Fatty acids, total polyunsaturated	8.6451 g
Leucine	0.6333 g
Vitamin A, IU	3290.33 IU
Folate, DFE	204.0588 g
Tryptophan	0.1345 g
Vitamin C, total ascorbic acid	65.7896 mg
Phytosterols	80.8425 mg
Fatty acids, total saturated 20:0	0.2835 g
Tyrosine	0.2953 g
Vitamin K (phylloquinone)	623.8742 g
Fatty acids, total saturated	4.1776 g
Histidine	0.1915 g
Fatty acids, total monounsaturated	11.2385 g
Threonine	0.3886 g
Folate, food	204.0588 g
Fatty acids, total polyunsaturated 24:0	0.1823 g
Cryptoxanthin, beta	1.25 g
Vitamin E (alpha-tocopherol)	5.6636 mg
Magnesium, Mg	85.1933 mg
Lysine	0.5753 g
Potassium, K	1101.8865 mg
Cystine	0.0481 g
Fluoride, F	7.701 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
White wine	1 tablespoon	0	0	0
Water	2 tablespoons	0	0	0
sesame oil	1 teaspoon	39.78	0	4.5
Garlic Clove	3	13.41	2.9754	0.045
white vinegar	1 teaspoon	0.9	0.002	0
scallion	3	96	22.02	0.57
peanut oil	1.5 1/2	179.01	0	20.25
habanero pepper	1	1.25	0.2753	0.0138
tamari soy sauce	2 tablespoons	21.6	2.0052	0.036
gingerroot	1 teaspoon	0	0	0
catsup	3 tablespoons	51.51	13.974	0.051
bass fillet	4	0	0	0