Poached Sea Bass With Stir-Fried Vegetables

Course : Seafoods
Serves: 4 - 6
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1 cup dry white wine or imported dry vermouth
1/2 cup bottled clam juice or water
1 1/2 tablespoons peeled minced fresh ginger
4 fillets sea bass -- (4 to 6-ounces each)
2 tablespoons vegetable oil
2 cloves garlic -- minced
1 cup shredded carrots
1 cup matchstick-size pieces red bell pepper
1 cup sliced fresh shiitake or regular mushroom caps
2 tablespoons soy sauce
2 teaspoons asian sesame oil
3 Cup hot cooked white rice -- if desired
1 bunch chopped fresh cilantro
6 slices lemon wedges

Preparation / Directions:

Bring first 3 ingredients to simmer in heavy large nonstick skillet. Add fish, cover and simmer until fish is cooked through, turning once, about 8 minutes. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add carrots, bell pepper and mushrooms and saute until tender, about 5 minutes. Add soy sauce and sesame oil and stir to coat. Divide rice among 4 plates, if desired. Top with vegetables, then fish. Sprinkle with cilantro and garnish with lemon wedges. Prep Time: 15 minutes Cook Time: 15 minutes Makes: 4 servings Elegant but simple, this dish is pretty enough to serve at a party. To save time, buy carrots already shredded and ginger already chopped.


Nutritional Information:

651 Calories (kcal); 34g Total Fat; (48% calories from fat); 66g Protein; 17g Carbohydrate; 139mg Cholesterol; 2332mg Sodium

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