SEA BASS WITH MEXICANA-CHINOISE SAUCE

Sea Bass with Mexicana-Chinoise Sauce image

Provided by Dr. Lance Fogan

Yield 4 MAIN-COURSE SERVINGS

Number Of Ingredients 13

Nonstick vegetable oil spray
1 large onion, chopped
6 garlic cloves, chopped
1 tablespoon chopped fresh ginger
1 fresh poblano chili or other mild green chili, stemmed, seeded, cut into matchstick-size strips
8 mushrooms, thinly sliced
2/3 cup dry white wine
1/4 cup soy sauce
2 tablespoons black bean garlic sauce (lee kum kee) available at Asian markets
1 tablespoon orange marmalade
1 tablespoon fresh lime juice
4 8-ounce sea bass fillets (about 1 inch thick)
2 tablespoons chopped fresh cilantro

Steps:

Spray large nonstick skillet with vegetable oil spray; place over medium-high heat.
Add onion, garlic and ginger; sauté until golden, about 3 minutes. Add chili and mushrooms; sauté 1 minute. Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil. Season fish with salt and pepper. Place in same skillet. Reduce heat to medium-low. Cover and simmer until fish is just cooked through, about 5 minutes per side.
Transfer fish to plates. Spoon sauce around. Sprinkle with cilantro.

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