| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Fish | 2 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1 | tb | Vegetable oil |
| 2 | 8 ounce sea bass fillets | |
| 3 | tb | Finely chopped shallots |
| 1/4 | c | Dry Vermouth; or |
| Dry white wine | ||
| 1/2 | c | Whipping cream |
| 1 | c | Watercress sprigs; packed |
INSTRUCTIONS
*Watercress: trim the tough stalks away, chop. (need about 1 bunch, 6 ounces) Melt butter with oil in heavy medium skillet over medium-high heat. Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side. Transfer fish to plates, tent with foil to keep warm. Pour out all but 1 teaspoon drippings from skillet. Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute. Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with remaining 1/4 cup watercress and serve. Posted to MC-Recipe Digest V1 #183 Date: Sun, 4 Aug 1996 14:10:12 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : This delicious entree takes just minutes, making it perfect for a quick weekday supper. Recipe uses sprigs.
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