Yield: 1 servings
|¼ teaspoon||Ground allspice; ground cumin and|
|\N \N||; ground cinnamon|
|⅛ teaspoon||Cayenne pepper|
|\N \N||Four; (8-ounce) sea bass|
|\N \N||; filets or steaks|
|¼ cup||Dry bread crumbs|
|2 tablespoons||Melted butter|
|2 tablespoons||Olive oil|
|2 mediums||Red bell peppers; seeded, cored and|
|\N \N||; cut into 1/4-inch|
|\N \N||; dice|
|4 ounces||Mushrooms; trimmed, wiped|
|\N \N||; clean and cut into|
|\N \N||; 1/4-inch dice|
|2 tablespoons||Water or chicken stock|
|1 tablespoon||Favorite prepared barbecue sauce|
Preheat the oven to 400ø F. In a small mixing bowl, with a fork, combine the allspice, cumin, cinnamon, cayenne pepper and salt. Rub ½ teaspoon of this mixture onto each side of the fish and set aside. Combine the remaining spice mixture with the bread crumbs.
Set the fish on a baking sheet, and top each portion with about 1 tablespoon of the seasoned bread crumbs. Drizzle some of the melted butter over the bread crumbs and bake for 10 to 15 minutes or until the flesh just flakes. Do not overbake.
Make the sauce while the fish is baking. In a medium skillet over medium heat, heat the oil. Add the peppers and mushrooms and saut, stirring, for a minute. Add the water or stock, cover and simmer for 3 minutes or until the peppers are wilted but still have some texture. Stir in the barbecue sauce and remove from the heat. TO SERVE: Center the fish in the middle of each plate and spoon some peppers and mushrooms around each portion.
Converted by MC_Buster.
Per serving: 642 Calories (kcal); 52g Total Fat; (70% calories from fat); 8g Protein; 40g Carbohydrate; 62mg Cholesterol; 1542mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 3 ½ Vegetable; 0 Fruit; 10 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.