Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 3

Serve with a spinach and mandarin orange salad. You can substitute snapper or rainbow trout for the bass, if you wish.

David Bonom
Recipe by Cooking Light May 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.

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  • Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.

Nutrition Facts

247 calories; calories from fat 28%; fat 7.6g; saturated fat 1.2g; mono fat 3.2g; poly fat 2.4g; protein 33.2g; carbohydrates 6.9g; fiber 1.7g; cholesterol 140mg; iron 2.9mg; sodium 629mg; calcium 49mg.
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