Sauteed Sea Bass on Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
two 28-cans whole tomatoes, drained, seeded, and cut into 1/4-inch dice |
3/4 cup loosely packed fresh coriander sprigs, washed well, spun dry, and chopped |
3 tablespoons minced shallots |
1/2 teaspoon freshly grated orange zest |
2 tablespoons fresh lemon juice |
2 tablespoons red-wine vinegar |
4 diagonal 1/4-inch-thick slices fat-free french or italian bread (about 4 ounces total), toasted lightly |
four 4-ounce sea bass, flounder, or sole fillets |
2 tablespoons all-purpose flour |
1 tablespoon unsalted butter |
2 tablespoons fresh orange juice |
Directions:
1. In a bowl stir together tomatoes, coriander, shallots, zest, lemon juice, vinegar, and salt and pepper to taste. Drain mixture in a sieve set over a bowl 10 minutes, reserving liquid, and divide among toasts, spreading to cover.
2. Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat butter over moderately high heat until foam subsides and cook fish 3 minutes on each side, or until just cooked through. Arrange 1 fillet over each bruschetta and keep warm. Add reserved tomato liquid and orange juice to skillet and boil until reduced to about 1/4 cup. Pour sauce over fish.
3. Each serving about 280 calories and 7 grams fat (21% calories from fat). Nutritional analysis provided by Gourmet
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