Seared sea bass with garlic sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sea bass fillet, (1-pound) (2 inches thick) | |
| 2 | teaspoons | Vegetable oil |
| ¼ | cup | Water |
| ¼ | cup | Dry vermouth |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | Garlic cloves, minced | |
| 2 | tablespoons | Chopped fresh parsley |
| Lemon wedges | ||
Directions
Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Yield: 4 servings (serving size: 3 ounces fish).
Per serving: 74 Calories; 3g Fat (45% calories from fat); 6g Protein; 2g Carbohydrate; 13mg Cholesterol; 160mg Sodium Serving Ideas : Serve with lemon.
Recipe by: Cooking Light, April 1995, page 127 Posted to MC-Recipe Digest V1 #454 by igor@... on Jan 28, 1997.