Sea bass creole on whole wheat fettucini
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Sea bass steaks; (4 oz.) | |
| Nonstick vegetable spray | ||
| 8 | ounces | Whole-wheat fettucini; uncooked |
| 1 | cup | Finely chopped onion |
| 1 | cup | Finely chopped celery |
| 3 | Garlic cloves; peeled and minced | |
| 1 | Green bell pepper; finely chopped | |
| ½ | Nonalcoholic dry white wine | |
| 1 | 14 ounce ca low-sodium crushed tomatoes packed in | |
| ; tomato puree | ||
| ½ | tablespoon | Tabasco sauce; or to taste, up to |
| ; 1 | ||
| 1 | pinch | Cayenne pepper |
| ¼ | cup | Chopped fresh parsley |
| 2 | tablespoons | Chopped fresh thyme; or 1/2 tsp. dried |
Directions
1. Spray large skillet with nonstick vegetable spray and heat over medium-high heat.
2. Add the onions, celery, garlic and green pepper.
3. Saute, stirring frequently for 5 minutes or until onions are translucent.
4. Add the sea bass along with the remaining ingredients and bring to a boil over medium heat.
5. Poach the sea bass partially covered for 4 to 5 minutes, depending on thickness. Remove sea bass from the pan with a slotted spatula and keep warm.
6. Raise the heat to high and reduce the sauce by one-third, stirring frequently.
7. To serve, spoon the sauce over the fish.
8. In 1 qt. boiling water, cook pasta until al dente. Strain. Divide into serving dishes. Top with sea bass.
Calories 50; Fat 2½
To ease the envy of not being able to leave immediately for the luxury of La Costa Resort and Spa in Carlsbad, California, executive chef Josef Lageder came to "Our Home" to show how delicious their low-fat food is.
Healthy Recipes are provided by Our Home.
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