Braised Sea Bass With Veal Glaze
Updated September 22, 2015
- Total Time
- 20 minutes
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Ingredients
2 tablespoons vegetable oil
4 8-ounce pieces Chilean sea bass fillets, skin on
2 cloves garlic, peeled and minced
1 tablespoon peeled and minced fresh ginger
1 jalapeno pepper, seeded and finely chopped
2 tablespoons gin
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
1 teaspoon sugar
½ cup fish stock
3 tablespoons veal glaze (see recipe)
½ cup finely diced red bell pepper
2 tablespoons finely chopped cilantro
Nutritional analysis per serving (4 servings)
5 grams carbs; 163 milligrams cholesterol; 451 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 1 gram fiber; 493 milligrams sodium; 60 grams protein; 3 grams sugar
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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