Bass Steaks in Rosemary-Sherry Vinaigrette
Updated March 13, 2023
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
2 teaspoons chopped fresh rosemary
1 clove garlic, peeled and minced
¼ teaspoon salt
Freshly ground pepper to taste
1 teaspoon olive oil
8 1-inch-thick bass steaks (about 2 ounces each)
Nutritional analysis per serving (4 servings)
1 gram carbs; 70 milligrams cholesterol; 273 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 1 gram trans fat; 199 milligrams sodium; 23 grams protein
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
Preheat broiler. In a medium-size bowl, combine the mustard, vinegar, rosemary, garlic, salt and pepper. Whisk in the oil. Coat the bass in the marinade. Let stand for 20 minutes, turning the steaks once.
- Step 2
Place the bass on a broiler pan and spoon some marinade over each one. Broil until just cooked through, about 4 minutes per side. Place 2 steaks on each of 4 plates, sprinkle with pepper and serve immediately.
Private Notes
Comments
I made this recipe using salmon, and pan-fried the fish. Restaurant quality! Wish I could share a photo.