Poached Chilean Sea Bass with Pears
Leave the skin on the pears for a pretty presentation and to keep the fruit from falling apart.
- ½ cup dry white wine
- ¼ cup water
- 2 bay leaves
- ⅛ teaspoon salt
- ½ teaspoon Tabasco sauce
- 1 lemon, thinly sliced
- 4 (4–5) ounce sea bass steaks or fillets
- 2 firm pears, cored and cut in half
- 1 tablespoon butter
In large skillet, combine wine, water, bay leaves, salt, Tabasco, and lemon slices. Bring to a simmer over medium heat.
Add fish and pears. Reduce heat to low and poach for 9–12 minutes or until fish flakes when tested with a fork.
Remove fish and pears to serving platter.
Remove bay leaves from poaching liquid and increase heat to high. Boil for 3–5 minutes or until liquid is reduced and syrupy. Swirl in butter and pour over fish and pears; serve immediately.
Fat: 5.81 grams
Saturated fat: 2.55 grams
Dietary fiber: 2.58 grams
Sodium: 194.06 mg
Cholesterol: 65.71 mg
Fish and Cholesterol
You may notice that the cholesterol counts on many of these recipes are relatively high. That is because fish is low in fat; by contrast, the cholesterol ratio is higher. Remember, the number to pay attention to is the grams of saturated fat. Your total intake of saturated fat per day should be less than 15 percent of calories.