- 1 cup dry white wine or dry vermouth
- 1/2 cup bottled clam juice or water
- 1 1/2 tablespoons peeled minced fresh ginger
- 4 (4 ounce) fillets sea bass
- 2 tablespoons O Organics™ Olive Oil
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup red bell pepper, cut into matchstick-size pieces
- 1 cup sliced fresh shiitake or button mushrooms
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- Cooked rice
- In a large, heavy, preferably nonstick skillet, bring wine, clam juice, and ginger to a simmer. Add fish; cover, and poach until fish is cooked through, turning once, about 8 minutes.
- Meanwhile, heat oil in another heavy, large skillet over medium-high heat. Add garlic and cook for 30 seconds. Add carrots, bell pepper, and mushrooms and saute until tender, about 5 minutes. Add soy sauce and sesame oil and stir to coat.
- Divide rice among 4 plates. Top with vegetables and fish.