4 MAIN-COURSE SERVINGS.

INGREDIENTS

  • nonstick vegetable oil spray
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 fresh poblano chili or other mild green chili, stemmed, seeded, cut into matchstick-size strips
  • 8 mushrooms, thinly sliced
  • 2/3 cup dry white wine
  • 1/4 cup soy sauce
  • 2 tablespoons black bean garlic sauce (lee kum kee) available at asian markets
  • 1 tablespoon orange marmalade
  • 1 tablespoon fresh lime juice
  • 4 8-ounce sea bass fillets (about 1 inch thick)

  • 2 tablespoons chopped fresh cilantro

    DIRECTIONS

    Spray large nonstick skillet with vegetable oil spray; place over medium-high heat.

    Add onion, garlic and ginger; sauté until golden, about 3 minutes. Add chili and mushrooms; sauté 1 minute. Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil. Season fish with salt and pepper. Place in same skillet. Reduce heat to medium-low. Cover and simmer until fish is just cooked through, about 5 minutes per side.

    Transfer fish to plates. Spoon sauce around. Sprinkle with cilantro.