Sea Bass With Green Beans Recipes

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SEA BASS WITH GREEN BEANS



Sea Bass with Green Beans image

There's nothing like the taste of fresh green beans! These have been stir-fried with mild-tasting sea bass, a little sesame oil and freshly chopped gingerroot.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 43m

Yield 4

Number Of Ingredients 16

1 sea bass or walleye fillet (1/2 pound)
1 teaspoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon finely chopped gingerroot
1/8 teaspoon white pepper
10 ounces green beans
1 green onion
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
1/4 teaspoon sesame oil
1/4 cup vegetable oil
1 teaspoon finely chopped garlic clove
1/2 teaspoon salt
1/2 cup Progresso™ chicken broth (from 32-ounce carton)

Steps:

  • Pat fish dry with paper towels. Cut fish into 2x1/2-inch slices. Toss fish, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon salt, the gingerroot and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes.
  • Snap green beans in half. Cut onion diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch and the water. Mix sugar and 1/4 teaspoon sesame oil.
  • Heat wok or 10-inch skillet over medium-high heat. Add 2 tablespoons of the vegetable oil; rotate wok to coat side. Add fish; stir-fry gently about 2 minutes or until fish turns white. Remove fish from wok.
  • Add remaining 2 tablespoons vegetable oil to wok; rotate wok to coat side. Add green beans, garlic and 1/2 teaspoon salt; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 2 minutes.
  • Stir in cornstarch mixture; cook and stir until mixture thickens. Add fish and onion; gently cook and stir about 30 seconds or until fish is hot. Gently stir in sugar mixture.

Nutrition Facts : Calories 215, Carbohydrate 8 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 770 mg

SEA BASS WITH GREEN BEANS



Sea Bass with Green Beans image

Number Of Ingredients 17

1/2 pound sea bass or walleye fillets
1 teaspoon cornstarch
1 teaspoon roasted sesame oil
1/2 teaspoon salt
1/2 teaspoon finely chopped ginger root
dash white pepper
10 ounces green beans
1 green onion, (with top)
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
1/4 teaspoon roasted sesame oil
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 cup chicken broth (see Soups: Chicken Broth)

Steps:

  • Pat fish dry with paper towels. Cut fish into 2 x 1/2-inch slices. Toss fish, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon salt, the gingerroot and white pepper in medium bowl. Cover and refrigerate 20 minutes. Snap green beans into halves. Cut green onion diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch and the water. Mix sugar and 1/4 teaspoon sesame oil.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add fish stir-fry gently 2 minutes or until fish turns white. Remove fish from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add green beans, garlic and 1/2 teaspoon salt stir-fry 1 minute. Add broth heat to boiling. Cover and cook 2 minutes. Stir in cornstarch mixture cook and stir until mixture thickens. Add fish and green onion cook and stir gently 30 seconds. Gently stir in sesame oil mixture.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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