• Ingredients: 15
  • Serves: 4

Sea bass with mexicana-chinoise sauce with chopped fresh cilantro.

Ingredients

  • 2 tbsps. chopped fresh cilantro

For dough

  • 1 cup plus 2 tbsps. warm water
  • a 1/4-ounce package active dry yeast
  • 1/2 tsp. sugar
  • 3 tbsps. peanut oil
  • 2 1/3 cups all-purpose flour
  • 2/3 cup cornmeal plus additional for sprinkling pizza pan
  • 1 tsp. salt
  • 1/2 tsp. ground cumin

For sauce

  • *available at Mexican markets, some specialty foods shops, and some supermarkets

Accompaniments:

  • Accompaniments:Guacamole orFresh Tomato Salsa

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Add onion, garlic and ginger; sauté until golden, about 3 minutes. Add chili and mushrooms; sauté 1 minute.
  2. Step 2 Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil. Season fish with salt and pepper.

    For this step you will need

  3. Step 3 Place in same skillet. Reduce heat to medium-low. Cover and simmer until fish is just cooked through, about 5 minutes per side.

Nutrition information

Calories 306 Carbohydrates 14 g (5%)
Fat 5 g (8%) Protein 45 g (90%)
Saturated Fat 1 g (6%) Sodium 1,063 mg (44%)
Polyunsaturated Fat 2 g Fiber 1 g (6%)
Monounsaturated Fat 1 g Cholesterol 93 mg (31%)