Sesame-Teriyaki Sea Bass
Fish is the perfect low-fat option for dinner. Try this sea bass recipe that's served with a sweet and savory glaze of soy sauce, rice wine, and honey topped with sesame seeds.
Ingredients
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4 4-ounce fresh or frozen black bass, rockfish, or other fish fillets, 1/2 to 3/4 inch thick
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1/4 teaspoon black pepper
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3 tablespoons soy sauce
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1/4 cup sweet rice wine (mirin)
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2 teaspoons honey
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2 teaspoons cooking oil
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2 teaspoons sesame seeds and/or black sesame seeds, toasted
Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with pepper; set aside.
2.
For glaze, in a small saucepan combine soy sauce, rice wine, and honey. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until glaze is slightly thickened and reduced to 1/3 cup; set aside.
3.
Meanwhile, in a large nonstick skillet cook fish fillets in hot oil over medium heat until fish is golden and begins to flake when tested with a fork, turning once. (Allow 4 to 6 minutes per 1/2-inch thickness.) Drain fish on paper towels.
4.
To serve, transfer fish to a serving platter. Drizzle glaze over fish. Sprinkle with sesame seeds.
5.
Makes 4 servings
Nutrition information
Calories 196, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 46 mg, Sodium 783 mg, Carbohydrate 13 g, Total Sugar 12 g, Fiber 0 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 3%, Iron 4%. Exchanges: Other Carbohydrate 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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