Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Jane Kirby

Gallery

Credit: Jim Franco

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 85mg; 332 calories; carbohydrates 4g; cholesterol 104mg; fat 12g; fiber 1g; iron 1mg; protein 35mg; saturated fat 6g; sodium 437mg.
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