- Nonstick vegetable oil spray
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 1 fresh poblano chili or other mild green chili, stemmed, seeded, cut into matchstick-size strips
- 8 mushrooms, thinly sliced
- 2/3 cup dry white wine
- 1/4 cup soy sauce
- 2 tablespoons black bean garlic sauce (lee kum kee) available at Asian markets
- 1 tablespoon orange marmalade
- 1 tablespoon fresh lime juice
- 4 8-ounce sea bass fillets (about 1 inch thick)
- 2 tablespoons chopped fresh cilantro
- Spray large nonstick skillet with vegetable oil spray; place over medium-high heat.
- Add onion, garlic and ginger; sauté until golden, about 3 minutes. Add chili and mushrooms; sauté 1 minute. Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil. Season fish with salt and pepper. Place in same skillet. Reduce heat to medium-low. Cover and simmer until fish is just cooked through, about 5 minutes per side.
- Transfer fish to plates. Spoon sauce around. Sprinkle with cilantro.