Photo: recipeland.com

Shallow-Poached Sea Bass

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

add your photo of this recipe!

25 minutes Prep: 10 minutes Cook: 15 minutes

22 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

Ingredients

6	ounces	chicken stock, fat-free
1	teaspoon	paprika
1/2	teaspoon	lemon pepper seasoning
1	teaspoon	coriander seeds
1/2	teaspoon	mustard seeds
1	teaspoon	old bay seasoning
1	x	bay leaf
1/2	each	lemon	juice and zest
1	x	salt	to taste
1	x	black pepper	to taste
1	x	cayenne pepper	to taste
1	pound	sea bass

Directions

ombine all the ingredients for the poacin the hing liquid in a straight sided skillet, (known as a sautoir), with a lid.

Bring the liquid to about 175-180 degrees.

Add the fish and leave the lid slightly askew for some evaporation.

Cook the fish until an instant read thermometer registers 140 degrees, turning it once halfway through the cooking.

I like to also spoon some of the liquid over the top of it as it cooks.

Depending on the thickness of the fish this may take as much as ten minutes.

You probably won't need to reduce the liquid.

Strain the liquid and pour it over the fish before service.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 52g

Amount per Serving

Calories 22 38% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 191mg	8%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	2%

Vitamin A	20%		Vitamin C	6%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to reduced

Last Recipes Viewed

Recipe Bite

Suzette: Woman of Mystery

by Mark R. Vogel

Our story opens at a restaurant called the Café de Paris in Monte Carlo in the year 1895. Prince Edward of Wales, son of Queen Victoria and future king of England, was a regular patron. One day he and a party of other gentlemen and the ...