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SEA BASS WITH SHERRY VINEGAR GLAZE AND MUSHROOM SAUTE

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Reference:

Bon App�tit, December 1999 Joseph Gogolinski Norwich Inn & Spa, Norwich, Connecticut Cooking for Health

Prep:

Active time: 45 min Start to finish: 45 min

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

5- to 6-ounce sea bass fillets

1/4

cup Sherry wine vinegar

tbsp butter

1/3

cup chopped onion

1/3

cup coarsely grated peeled Granny Smith apple

ounces fresh oyster mushrooms, cut into 1-inch pieces

tsp chopped fresh thyme

tbsp apple juice

Directions

Preheat oven to 450°F. Place fish in 8x8x2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.

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

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

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SEA BASS WITH SHERRY VINEGAR GLAZE AND MUSHROOM SAUTE

0

Prep: Active time: 45 min Start to finish: 45 min

Servings: Makes 4 servings.

Ingredients

Directions

Add a Review

Comments

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Prep:

Active time: 45 min Start to finish: 45 min

Servings:

Makes 4 servings.