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Spiced Sea Bass With Peppers And Mushrooms

Source: Burt Wolf's Travels and Traditions, Las Vegas
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
1/4 teaspoon each ground allspice, ground cumin and ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Four 8-ounce sea bass filets or steaks
1/4 cup dry bread crumbs
2 tablespoons melted butter
2 tablespoons olive oil
2 medium red bell peppers, seeded, cored and cut into 1/4-inch dice
4 ounces mushrooms, trimmed, wiped clean and cut into 1/4-inch dice
2 tablespoons water or chicken stock
1 tablespoon favorite prepared barbecue sauce
DIRECTIONS
Preheat the oven to 400 degrees F. In a small mixing bowl, with a fork, combine the allspice, cumin, cinnamon, cayenne pepper and salt. Rub 1/2 teaspoon of this mixture onto each side of the fish and set aside. Combine the remaining spice mixture with the bread crumbs.


Set the fish on a baking sheet, and top each portion with about 1 tablespoon of the seasoned bread crumbs. Drizzle some of the melted butter over the bread crumbs and bake for 10 to 15 minutes or until the flesh just flakes. Do not overbake.


Make the sauce while the fish is baking. In a medium skillet over medium heat, heat the oil. Add the peppers and mushrooms and sauté, stirring, for a minute. Add the water or stock, cover and simmer for 3 minutes or until the peppers are wilted but still have some texture. Stir in the barbecue sauce and remove from the heat.


TO SERVE: Center the fish in the middle of each plate and spoon some peppers and mushrooms around each portion.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 384
Fat. Total: 18g
Fiber: 2g
Carbohydrates, Total: 11g
Sodium: 538mg
% Cal. from Fat: 42%
Cholesterol: 109mg
Protein: 44g
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