Sea Bass and Cucumbers in Champagne Sauce

Jim Franco

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Serves 4| Hands-On Time: 15m | Total Time: 15m

Ingredients

1 1/2 cups champagne or sparkling wine
1/2 teaspoon salt
2 scallions, cut into 2-inch pieces
1 1/2 pounds sea-bass fillets (cut into 4 pieces)
1 seedless cucumber, halved lengthwise and cut into 1/4-inch slices
3/4 cup light cream or whole milk

Directions

Place the champagne in a large skillet and bring to a boil over high heat. Add the salt, scallions, and sea bass and return to a boil. Reduce heat to low, cover, and simmer 5 minutes. Add the cucumbers and cook 3 to 5 minutes more or until the fish just flakes when tested with a fork.
Remove the fish and vegetables from the skillet and keep warm. Increase heat to high and boil the liquid in the skillet, uncovered, until reduced to 1/2 cup, about 5 minutes. Blend in the light cream.
Spoon some sauce onto each of 4 plates. Arrange the vegetables and fish on top.

By Jane Kirby, May 2002

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 332

Calcium 85mg
Carbohydrate 4g
Cholesterol 104mg
Fat 12g
Fiber 1g
Iron 1mg
Protein 35mg
Sat Fat 6g
Sodium 437mg

What does this mean? See Nutrition 101.

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Quick Tip

Many fish fillets have small pin bones in them, which can pose a choking hazard. Before cooking, gently run your fingers along the fillets, locate any bones, and pull them out with tweezers.