Steamed Sea Bass On Spicy Carrot Cilantro Fondue

Course : Fondues
Serves: 4
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3 medium carrots -- sliced
1 tablespoons garlic chopped
1 tablespoons chopped gingerroot
1 tablespoons butter
1 teaspoon grated orange rind
6 tablespoons coconut milk
1 1/2 Cups white wine
1 1/4 Cups fish stock or chicken broth
1 tablespoons chopped shallot
4 fillets sea bass fillets 5-ounce
---Carrot Cilantro Fondue (recipe follows)
2 medium carrots -- sliced
2 tablespoons minced garlic
2 tablespoons minced gingerroot
3/4 Teaspoon pepper
1 teaspoon grated orange rind
1/4 Cup chopped cilantro leaves
2 tablespoons butter
1 Cup white wine
1 Cup chicken stock
3/4 Teaspoon cilantro leaves and black sesame seeds

Preparation / Directions:

In a saucepan sauté carrots, garlic, and gingerroot in butter over moderately high heat until soft. Add rind, coconut milk, 1 cup wine, and 1 cup stock and simmer for 10 minutes. In a non-reactive sauté pan bring remaining wine, remaining stock, and shallot to a simmer. Add sea bass and cook, covered, over low heat for 5 to 6 minutes, or until fish nearly flakes. Mound fondue on 4 serving plates and top with sea bass fillets. Spoon carrot ginger broth around fondue and garnish with cilantro and sesame seeds. (Carrot Cilantro Fondue) In a saucepan sauté carrots, garlic, gingerroot, pepper, rind, and cilantro in butter over moderately high heat until soft. Add wine and stock and cook until liquid is reduced. Mash mixture well and season with salt.


Nutritional Information:

285 Calories (kcal); 14g Total Fat; (65% calories from fat); 2g Protein; 15g Carbohydrate; 23mg Cholesterol; 668mg Sodium

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