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Sesame-Teriyaki Sea Bass
Ingredients
-
4
ounces fresh or frozen black bass, rockfish, or other fish fillets, 1/2 to 3/4 inch thick
-
1/4
teaspoon black pepper
-
3
tablespoons soy sauce
-
1/4
cup sweet rice wine (mirin)
-
2
teaspoons honey
-
2
teaspoons cooking oil
-
2
teaspoons sesame seeds and/or black sesame seeds, toasted
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with pepper; set aside.
2. For glaze, in a small saucepan combine soy sauce, rice wine, and honey. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until glaze is slightly thickened and reduced to 1/3 cup; set aside.
3. Meanwhile, in a large nonstick skillet cook fish fillets in hot oil over medium heat until fish is golden and begins to flake when tested with a fork, turning once. (Allow 4 to 6 minutes per 1/2-inch thickness.) Drain fish on paper towels.
4. To serve, transfer fish to a serving platter. Drizzle glaze over fish. Sprinkle with sesame seeds.
5. Makes 4 servings
Nutrition Facts
(Sesame-Teriyaki Sea Bass)
- Servings Per Recipe 4,
- Calories 196,
- Protein (gm) 23,
- Carbohydrate (gm) 13,
- Fat, total (gm) 5,
- Cholesterol (mg) 46,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Sugar, total (gm) 12,
- Vitamin A (IU) 292,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 783,
- Potassium (mg) 299,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Other Carb () 1,
- Very Lean Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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