Bass Steaks in Rosemary-Sherry Vinaigrette

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 Information

  • Nutritional analysis per serving (4 servings)

    273 calories; 19 grams fat; 7 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 22 grams protein; 70 milligrams cholesterol; 200 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four serving

Preparation

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.
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.

30 minutes