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Seared Sea Bass with Garlic Sauce
1 Sea bass fillet, (1-pound) (2 inches thick)
2 ts Vegetable oil
1/4 c Water
1/4 c Dry vermouth
1/4 ts Salt
1/4 ts Pepper
4 Garlic cloves, minced
2 tb Chopped fresh parsley
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. Cover, reduce heat to medium, and cook 3 minutes or until
fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm. Cook the vermouth
mixture over high heat 1 minute or until slightly thickened. Pour over
fish; sprinkle with parsley. Yield: 4 servings (serving size: 3 ounces
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