Sea Bass With Sherry Vinegar Glaze And Mushroom Saute Recipe - Cooking Index
4 | Sea bass fillets - (4 to 5 oz ea) | |
1/4 cup | 59ml | Sherry wine vinegar |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1 tablespoon | 15ml | Butter |
1/3 cup | 20g / 0.7oz | Chopped onion |
1/3 cup | 78ml | Coarsely-grated peeled Granny Smith apple |
6 oz | 170g | Fresh oyster mushrooms - cut 1" pieces |
2 teaspoons | 10ml | Chopped fresh thyme |
3 tablespoons | 45ml | Apple juice |
Preheat oven to 450 degrees. Place fish in 8- by 8- by 2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.
Meanwhile, melt butter in large nonstick skillet over medium heat. Add onion and apple; saute 6 minutes. Add mushrooms and thyme; saute until tender, about 6 minutes. Stir in apple juice. Season with salt and pepper.
Transfer fish to plates. Drizzle pan juices over. Top with mushroom mixture.
This recipe yields 4 servings.
Per serving: calories, 204; total fat, 6 g; saturated fat, 3 g; cholesterol, 72 mg.
Source:
Bon Appetit, December 1999
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