Bass With Warm Vinaigrette Dressing Recipe

Summary

CuisineCourse

Ingredients

 Cumin seeds1 Teaspoon
 Bass fillets1 Pound (4 Pieces, 1/4 Pound Each)
 Shallot1 Medium, minced
 Rice vinegar1 Tablespoon
 Low sodium vegetable broth3⁄4 Cup (12 tbs)
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 489 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 186 mg

Sodium 915.4 mg38.1%

Total Carbohydrates 9 g2.9%

Dietary Fiber 1.3 g5.3%

Sugars 1.7 g

Protein 85 g170.2%

Vitamin A 23.8% Vitamin C 4%

Calcium 11.7% Iron 27.4%

*Based on a 2000 Calorie diet

Directions

1. Place the cumin seeds in a large nonstick skillet over medium-low heat. Cook, stirring occasionally, until fragrant, about 2 minutes. Transfer to a small bowl.
2. Spray the same skillet with canola nonstick spray and set over medium-high heat. Add the fillets, skin-side down, and cook, shaking the pan constantly the first 30 seconds to prevent sticking, until crispy, about 5 minutes. Turn the fillets and cook until just opaque in the center, about 1 minute. Transfer the fillets skin-side up to a serving platter.
3. To make the dressing, heat the same skillet over medium-high heat. Add the shallot and cook, stirring constantly, until softened, about 1 minute. Add the vinegar and boil until reduced to a glaze, about 10 seconds. Add the broth and bring to a simmer, stirring to scrape up any browned bits from the bottom of the skillet. Cook the sauce until reduced by half; stir in the salt. Pour the sauce over the fillets, sprinkle with the cumin seeds and serve at once
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