Sea Bass With Sherry Vinegar Glaze And Mushroom Saute

Recipe Ingredients

4		Sea bass fillets - (4 to 5 oz ea)
1/4 cup	59ml	Sherry wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter
1/3 cup	20g / 0.7oz	Chopped onion
1/3 cup	78ml	Coarsely-grated peeled Granny Smith apple
6 oz	170g	Fresh oyster mushrooms - cut 1" pieces
2 teaspoons	10ml	Chopped fresh thyme
3 tablespoons	45ml	Apple juice

Recipe Instructions

Preheat oven to 450 degrees. Place fish in 8- by 8- by 2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.

Meanwhile, melt butter in large nonstick skillet over medium heat. Add onion and apple; saute 6 minutes. Add mushrooms and thyme; saute until tender, about 6 minutes. Stir in apple juice. Season with salt and pepper.

Transfer fish to plates. Drizzle pan juices over. Top with mushroom mixture.

This recipe yields 4 servings.

Per serving: calories, 204; total fat, 6 g; saturated fat, 3 g; cholesterol, 72 mg.

Source:
Bon Appetit, December 1999

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