Chapter 12: Catching On to Fish and Seafood 201
1 In a small saucepan over high heat, bring wine, vinegar, and onion to a boil. Cook until
most of the liquid is gone, about 2 minutes.
2 Add fat-free half-and-half and^3 ⁄ 4 of the tomato. Turn heat to low and simmer, approximately
6 minutes. Keep warm while cooking fish.
3 Heat the grill to medium-high heat.
4 Brush butter over the fish fillets. Sprinkle the fish with Spice Mixture. Grill for 2 to
3 minutes per side.
5 Ladle the sauce onto a warmed serving plate. Lay the cooked fish fillet on top of the
sauce. Sprinkle with the Spicy Pecans and then top with the remaining chopped
tomatoes.
Spice Mixture
(^1) ⁄ 4 cup dry white wine
2 tablespoons white wine vinegar
2 tablespoons finely chopped onion
2 tablespoons fat-free half-and-half
1 large tomato, chopped
1 tablespoon melted butter
1 pound sea bass, skinned and filleted
(^1) ⁄ 4 teaspoon Spice Mixture (see the following
recipe)
Spicy Pecans (see the following recipe)
1 teaspoon paprika
(^1) ⁄ 4 teaspoon onion powder
(^1) ⁄ 4 teaspoon dried basil
(^1) ⁄ 4 teaspoon white pepper
(^1) ⁄ 2 teaspoon garlic powder
(^1) ⁄ 4 teaspoon dried thyme
(^1) ⁄ 8 teaspoon dry mustard
(^1) ⁄ 8 teaspoon dried oregano
(^1) ⁄ 8 teaspoon crushed rosemary
Combine all spices in a bowl and set aside.
Spicy Pecans
(^1) ⁄ 4 cup coarsely chopped pecans
(^1) ⁄ 4 teaspoon dried thyme
(^1) ⁄ 4 teaspoon dried oregano
(^1) ⁄ 4 teaspoon Spice Mixture (see previous recipe)
(^1) ⁄ 8 teaspoon allspice
2 teaspoons butter
1 Mix all the ingredients except butter in a small bowl.
2 Melt the butter in a small skillet over medium heat and add the spices and pecans. Sauté for
4 minutes or until pecans are golden brown. Transfer nuts to a small dish once toasted.
Per serving: Calories 230 (From Fat 110); Fat 12g (Saturated 4g); Cholesterol 60mg; Sodium 125mg; Carbohydrate
4g (Dietary Fiber 1g); Protein 22g; Sugar 2g.