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Sea Bass with Asparagus and Black Bean Sauce

The Chinese black beans in this dish are actually soybeans that have been fermented in salt. They're sold at Asian grocers and some supermarkets.

Serves: 2

Prep Time: 14 minutes

Cook Time: 6 minutes

Nutrition Score per serving:

326 calories, 17% fat (6 g; 1 g saturated), 42% carbs (33 g), 41% protein (32 g), 2.8 g fiber, 51 mg calcium, 4 mg iron, 613 mg sodium

Ingredients

1 tablespoon Chinese black beans, rinsed and coarsely chopped
1 tablespoon soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon Chinese rice wine or dry sherry
1 small clove garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon vegetable oil
1 10- to 14-ounce fillet of skinless Pacific sea bass, striped bass or halibut, about 1 inch thick
Salt to taste
1 1?2 cups sliced asparagus spears
1 cup cooked white rice

Directions

Combine the first 6 ingredients in a small bowl to make a sauce.

Lightly grease an 8- or 9-inch square heatproof glass baking dish with vegetable oil. Place the fish in the middle of the dish. Fold under any thin portions of fillet to make the fish even in thickness. Season lightly with salt.

Place the asparagus around the fish. Drizzle the soy sauce mixture over the fish and asparagus, then add 2 tablespoons water.

Cover the dish tightly with plastic wrap and cook in the microwave for 2–3 minutes on high power. (If your microwave is very powerful, you may want to check the fish after 1 minute.) 5. Stir the rice into the asparagus, recover the dish, then continue cooking until the fish flakes and the asparagus is cooked through, 1–3 minutes more.