Chilean Sea Bass in Honeyed Pecan Sauce
Servings
6 Servings
Ingredients
- 6 Chilean sea bass fillets about 3 pounds
- 1/2 cup candied pecans chopped
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey Dijon-style mustard
- 1/4 cup light brown sugar packed
- 2 tablespoons olive oil
- Additional candied pecans for garnish (optional)
Instructions
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
- Rinse sea bass and pat dry. Place in prepared pan.
- In a bowl, mix together pecans, soy sauce, honey-mustard, brown sugar and olive oil. Spoon over sea bass.
- Bake, uncovered, at 350 degrees for 20 to 25 minutes.
- Garnish with a few whole candied pecans, if desired.
- The candied pecans provide a pleasant contrast to the tender fish.