SEARED SEA BASS WITH GARLIC SAUCE
1 (1pound) sea bass fillet, 2-inches thick
2 teaspoons vegetable oil
1/4 cup water
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley (for garnish)
Lemon wedges (optional, for serving)
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 1/4 cup 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, if desired.
Makes 4 servings (serving size: 3 ounces fish)
Source: Cooking Light magazine, April 1995
1 (1pound) sea bass fillet, 2-inches thick
2 teaspoons vegetable oil
1/4 cup water
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley (for garnish)
Lemon wedges (optional, for serving)
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 1/4 cup 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, if desired.
Makes 4 servings (serving size: 3 ounces fish)
Source: Cooking Light magazine, April 1995
MsgID: 3158480
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
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