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Tortilla-Crusted Sea Bass with Yellow Bell Pepper Coulis
Canyon
Ranch Health Resort
Canyon Ranch - Lenox
Canyon Ranch - Tucson
Coulis:
- 2 small yellow bell peppers, seeded and
quartered
- 1/2 cup diced onion
- 2 cloves garlic, peeled and minced
- 1 tablespoon chopped, fresh cilantro
- 1/2 teaspoon chili powder
- 2/3 cup chicken stock
- 2 teaspoons fresh lemon juice
- 2 teaspoons sugar
- 1/4 teaspoon white pepper
- Pinch salt (optional)
- 4 yellow corn tortillas
- 4 4-ounce sea bass fillets
- 1/4 cup sweet garlic paste (see recipe
below)
- Preheat oven to 400°F. Lightly coat a
sheet pan with olive oil.
- Lay peppers skin side up on baking sheet
and roast in oven 10 to 15 minutes or until skins have blackened. Remove
from oven and rinse under cold water to peel away skins.
- Lightly coat a sauté pan with a small
amount of canola oil. Sauté onions and garlic over medium-low heat
until garlic begins to turn golden brown. Add peppers, cilantro and
chili powder. Sauté 1 minute and add stock. Bring to a boil. Add lemon
juice and sugar. Cook, stirring occasionally until all ingredients are
soft, about 5 minutes.
- Allow to cool slightly. Place in blender
container and puree until smooth. Season with pepper.
- Place tortillas on baking sheet. Bake in
oven until very crisp, about 5 to 10 minutes. Cool. Crush tortillas
between wax paper using a rolling pin.
- Brush garlic paste over fish and roll in
crushed tortilla mixture.
Transfer fish to a baking dish which has
been lightly coated with canola oil. Bake in oven for 10 to 12 minutes, or
until just cooked through. Serve 5 ounces cooked fish with 2 ounces yellow
bell pepper coulis.
Makes 4 servings, each containing
approximately:
255 calories;
23 gm. carbohydrate;
5 gm. fat;
75 mg. cholesterol;
37 gm. protein;
176 mg. sodium;
4 gm. fiber
Sweet
Garlic Paste
- 4 ounces garlic, peeled and chopped
- 1 1/2 cups chicken stock
- In a small pot, bring chicken stock to a
boil. Add garlic, reduce heat and simmer until most of liquid evaporated
and garlic has formed a paste.
- Transfer to blender container and puree
until smooth. May be stored in refrigerator for up to 1 week.
Makes 8 (1-ounce) servings, each containing
approximately:
30 calories;
6 gm. carbohydrate;
Trace fat;
0 mg. cholesterol;
1 gm. protein;
5 mg. sodium;
Trace fiber
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