Recipe by: Cooking Light
~ 1 (1-pound) sea bass fillet (about 2 inches thick)
~ 2 teaspoons vegetable oil
~ 1/4 cup water
~ 1/4 cup dry vermouth
~ 1/4 teaspoon salt
~ 1/4 teaspoon pepper
~ 4 garlic cloves, minced
~ 2 tablespoons chopped fresh parsley
1. Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet.
2. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.
3. Remove fish from skillet; set aside, and keep warm.
4. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Serve with lemon.
Makes: 4 servings (serving size: 3 ounces fish)
Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry. Fish is a great source of protein, with less saturated fat than meat and poultry. Fish also contain more healthy unsaturated fats than red meats. While the most unsaturated fats are found in oily fish such as salmon or tuna, white fish such as catfish and sea bass also contain unsaturated fats.
Money saving tip: Purchasing local seafood is cheaper than purchasing seafood that has to be shipped from far away. If you would like to go and catch your own fish in one of Georgia’s waterways, visit the Georgia Department of Natural Resources to learn all about permits, fishing limits and more!
Georgia State History Fact: There are 10,649 jobs related to sport fishing in Georgia, which generates $15 million in state income taxes, and $19 million in state sales taxes.