- 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 Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
328 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 43 grams protein; 93 milligrams cholesterol; 423 milligrams sodium
- 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.
- 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.