Black Bass and Green Beans with Dill Butter Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh dill
- 1/4 cup dry white wine
- 4 tablespoons unsalted butter
- Carbohydrate 7 g(2%)
- Cholesterol 100 mg(33%)
- Fat 22 g(34%)
- Fiber 2 g(10%)
- Protein 33 g(66%)
- Saturated Fat 9 g(46%)
- Sodium 560 mg(23%)
- Calories 366
Preparation Preheat broiler. Bring a 6- to 8-quart pot of to a boil, then cook beans, uncovered, until tender, 5 to 7 minutes. Drain and transfer to a platter. Meanwhile, pat fish dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil a 15- by 10-inch flameproof shallow baking pan with some of oil, then add fish, skin side down, and drizzle with remaining oil. Broil 4 to 5 inches from heat until just cooked through, about 5 minutes, then arrange over beans. Put pan on stovetop over moderate heat, then add wine and boil 1 minute. Add butter in pieces, dill, and remaining 1/4 teaspoon each of salt and pepper and cook, stirring or swirling, until incorporated. Pour sauce over fish.
Preparation Preheat broiler. Bring a 6- to 8-quart pot of to a boil, then cook beans, uncovered, until tender, 5 to 7 minutes. Drain and transfer to a platter. Meanwhile, pat fish dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil a 15- by 10-inch flameproof shallow baking pan with some of oil, then add fish, skin side down, and drizzle with remaining oil. Broil 4 to 5 inches from heat until just cooked through, about 5 minutes, then arrange over beans. Put pan on stovetop over moderate heat, then add wine and boil 1 minute. Add butter in pieces, dill, and remaining 1/4 teaspoon each of salt and pepper and cook, stirring or swirling, until incorporated. Pour sauce over fish.
