Seared Sea Bass With Garlic Sauce

Photo: Lee Isaacs; Styling: Cindy Manning Barr
The fish cooks up quick in this seared sea bass dish and the garlic sauce is easy and a great complement. Serve with potatoes and spinach and garnish with fresh lemon slices for a dinner worthy of a special occasion.

Yield:

4 servings (serving size: 3 ounces fish)

Recipe from

Nutritional Information

Calories 156
Caloriesfromfat 38 %
Fat 6.5 g
Satfat 1.3 g
Monofat 2.3 g
Polyfat 2.3 g
Protein 21.7 g
Carbohydrate 1.4 g
Fiber 0.2 g
Cholesterol 77 mg
Iron 2 mg
Sodium 229 mg
Calcium 101 mg

Ingredients

1 (1-pound) sea bass fillet (about 2 inches thick)
2 teaspoons vegetable oil
1/4 cup water
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
Lemon wedges

Preparation

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. Serve with lemon.

Note:

Greg Patent,

April 1995