Title: Seared Sea Bass with Garlic Sauce
Categories: Fish Seafood
Yield: 4 Servings

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

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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