Bass Steaks in Rosemary-Sherry Vinaigrette
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:Four serving
- 1teaspoon Dijon mustard
- 2tablespoons sherry vinegar
- 2teaspoons chopped fresh rosemary
- 1clove garlic, peeled and minced
- ¼teaspoon salt
- Freshly ground pepper to taste
- 1teaspoon olive oil
- 81-inch-thick bass steaks (about 2 ounces each)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
208 calories; 15 grams fat; 6 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 17 grams protein; 189 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat broiler. In a medium-size bowl, combine the mustard, vinegar, rosemary, garlic, salt and pepper. Whisk in the oil. Coat the bass in the marinade. Let stand for 20 minutes, turning the steaks once.
- Step 2
Place the bass on a broiler pan and spoon some marinade over each one. Broil until just cooked through, about 4 minutes per side. Place 2 steaks on each of 4 plates, sprinkle with pepper and serve immediately.
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DRP from Central NJ
I made this recipe using salmon, and pan-fried the fish. Restaurant quality! Wish I could share a photo.
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