| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | Sea bass fillet, 1-pound | |
| 2 inches thick | ||
| 2 | t | Vegetable oil |
| 1/4 | c | Water |
| 1/4 | c | Dry vermouth |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 4 | Garlic cloves, minced | |
| 2 | T | Chopped fresh parsley |
| Lemon wedges |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 13.4mg
Sodium: 169.5mg
Potassium: 122.5mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 6.3g