Recipe: Seared Sea Bass with Garlic Sauce (using vermouth)

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