| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
|
Sea bass fillet, (1-pound) (2 inches thick) |
| 2 |
ts |
Vegetable oil |
| 1/4 |
c |
Water |
| 1/4 |
c |
Dry vermouth |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Garlic cloves, minced |
| 2 |
tb |
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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