Braised Sea Bass With Veal Glaze
- Total Time
- 20 minutes
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Ingredients
- 2tablespoons vegetable oil
- 48-ounce pieces Chilean sea bass fillets, skin on
- 2cloves garlic, peeled and minced
- 1tablespoon peeled and minced fresh ginger
- 1jalapeno pepper, seeded and finely chopped
- 2tablespoons gin
- 1tablespoon soy sauce
- 2tablespoons balsamic vinegar
- 1teaspoon sugar
- ½cup fish stock
- 3tablespoons veal glaze (see recipe)
- ½cup finely diced red bell pepper
- 2tablespoons finely chopped cilantro
Nutritional analysis per serving (4 servings)
451 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 60 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large nonstick skillet set over high heat. When the oil is almost smoking, add the sea bass and sear quickly on both sides until nicely browned. Remove to a plate. Drain off all but about 2 teaspoons of the fat in the pan, set it over medium heat and add the garlic, ginger and jalapeno. Cook, stirring, for 1 minute.
- Step 2
Whisk together the gin, soy sauce, vinegar, sugar, fish stock, veal glaze and bell pepper and pour into the pan. Bring to a simmer and add the fish. Cover, adjust heat so that the mixture just simmers and cook, turning once, until the fish is just cooked through, 8 to 10 minutes. Transfer fish to a serving plate and pour the sauce from the pan over it. Garnish with cilantro and serve.
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