dish
Sautéed Sea Bass with Mushroom Ragout

8
Serves
201
Calories
16
Nutrients
15
Vitamins

Ingredients

2 tablespoons olive oil
2 tablespoons chopped shallots
2 cups sliced mushrooms
2 sprigs tarragon ,or 1/2 teaspoon dried tarragon
2 tablespoons canola oil

Cooking Instructions

For the Mushroom Ragout:

1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.

2. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.

3. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.

4. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)

For the Sautéed Sea Bass:

1. Generously season the fillets with salt and pepper.

2. Heat the oil over medium-high heat in a pan large enough to accomodate all the fillets.

3. Sear the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets will take less time, thicker fillets more.)

4. Serve the fish with the mushroom ragout spooned over and around the fish.

Serving Size: 1 fillet with 2 tablespoons of ragout

Nutrition Information

Number of Servings: 8
Serving Size
0
Calories
201
Protein
25 g
Total Carbohydrate
4 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
10 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
53 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
49 %
Percent Calories from Carbohydrate
8 %
Percent Calories from Fat
44 %
Vitamin A
758 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
4 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
9 mg
Vitamin D
43 IU
Folate
24 mcg
Vitamin E
2 IU
Vitamin K
5 mcg
Pantothenic Acid
2 mg
Calcium
21 mg
Iron
1 mg
Phosphorus
285 mg
Potassium
629 mg
Sodium
92 mg
Zinc
1 mg