Sea Bass with Mexicana-Chinoise Sauce Recipe

Name: Sea Bass with Mexicana-Chinoise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 large onion, chopped; 6 garlic cloves, chopped; 1 tablespoon chopped fresh ginger; 1 fresh poblano chili or other mild green chili, stemmed, seeded, cut into matchstick-size strips; 8 mushrooms, thinly sliced; 2/3 cup dry white wine; 1/4 cup soy sauce; 2 tablespoons black bean garlic sauce (lee kum kee) available at Asian markets; 1 tablespoon orange marmalade; 1 tablespoon fresh lime juice; 4 8-ounce sea bass fillets (about 1 inch thick); 2 tablespoons chopped fresh cilantro

Servings: persons

Nonstick vegetable oil spray
1 large onion, chopped
6 garlic cloves, chopped
1 tablespoon chopped fresh ginger
1 fresh poblano chili or other mild green chili, stemmed, seeded, cut into matchstick-size strips
8 mushrooms, thinly sliced
2/3 cup dry white wine
1/4 cup soy sauce
2 tablespoons black bean garlic sauce (lee kum kee) available at Asian markets
1 tablespoon orange marmalade
1 tablespoon fresh lime juice
4 8-ounce sea bass fillets (about 1 inch thick)
2 tablespoons chopped fresh cilantro

1
Spray large nonstick skillet with vegetable oil spray; place over medium-high heat.
2
Add onion, garlic and ginger; saute until golden, about 3 minutes.
3
Add chili and mushrooms; saute 1 minute.
4
Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil.
5
Season fish with salt and pepper.
6
Place in same skillet.
7
Reduce heat to medium-low.
8
Cover and simmer until fish is just cooked through, about 5 minutes per side.
9
Transfer fish to plates.
10
Spoon sauce around.
11
Sprinkle with cilantro.

304

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 large onion, chopped, 6 garlic cloves, chopped, 1 tablespoon chopped fresh ginger, and more.

Yes, Sea Bass with Mexicana-Chinoise Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass with Mexicana-Chinoise Sauce

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