Weight Watchers Asian Style Sea Bass Recipes

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WEIGHT WATCHERS ASIAN-STYLE SEA BASS



Weight Watchers Asian-Style Sea Bass image

This is from a weight watcher cookbook. 5 pts per serving, including the rice (3 pts per serving if eating without the rice). I altered recipe by using tilapia in place of sea bass, and ground ginger in place of fresh, otherwise no changes. Very good dish!!

Provided by Scrapbook Lori

Categories     Bass

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb sea bass fillet, cut into 4 pieces
3 scallions, thinly sliced
2 tablespoons soy sauce
1 tablespoon gingerroot, peeled and minced
2 teaspoons sesame oil
2 cups cooked white rice

Steps:

  • Cut out a 12 x 18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 tbsp soy sauce, ginger, and oil. Fold the foil into a packet, making a tight seal.
  • Bring 1 inch of water to a boil in a large skillet. Add the packet to water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 tbsp soy sauce, any juices, and the rice.

Nutrition Facts : Calories 261.3, Fat 4.8, SaturatedFat 1, Cholesterol 46.6, Sodium 582, Carbohydrate 28.2, Fiber 0.7, Sugar 0.4, Protein 24.4

HONG KONG-STYLE SEA BASS



Hong Kong-Style Sea Bass image

Make and share this Hong Kong-Style Sea Bass recipe from Food.com.

Provided by dicentra

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 inches fresh ginger
3 green onions
1/2 cup vegetable oil, divided
4 garlic cloves, crushed
1 lb fresh spinach
4 (6 ounce) sea bass fillets or 4 (6 ounce) grouper fillets
1/4 cup sesame oil
1/3 cup reduced sodium soy sauce
1/3 cup dry sherry
1/3 cup water
2 teaspoons sugar

Steps:

  • Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside.
  • Pour 1/4 cup vegetable oil into a large skillet; place over high heat until hot. Add garlic, and cook, stirring constantly, 5 to 7 seconds; remove and discard garlic.
  • Add spinach to skillet; cook, stirring constantly, until lightly wilted. Spoon spinach onto serving plates, and keep warm.
  • Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. Place fish on spinach; top with ginger and green onions.
  • Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot. Drizzle over fish.
  • Bring soy sauce and next 3 ingredients to a boil in skillet. Drizzle half of mixture over fish; serve immediately with remaining mixture.

Nutrition Facts : Calories 597.5, Fat 44.8, SaturatedFat 6.4, Cholesterol 70.3, Sodium 917.8, Carbohydrate 10.4, Fiber 3, Sugar 3.4, Protein 36.4

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