Sea Bass with Mexicana-Chinoise Sauce

• 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

1. Spray large nonstick skillet with vegetable oil spray; place over medium-high heat.
2. Add onion, garlic and ginger; saute until golden, about 3 minutes.
3. Add chili and mushrooms; saute 1 minute.
4. Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil.
5. Season fish with salt and pepper.
6. Place in same skillet.
7. Reduce heat to medium-low.
8. Cover and simmer until fish is just cooked through, about 5 minutes per side.
9. Transfer fish to plates.
10. Spoon sauce around.
11. Sprinkle with cilantro.

vegetable oil spray, onion, garlic, fresh ginger, poblano chili, mushrooms, white wine, soy sauce, black bean garlic sauce, orange marmalade, lime juice, bass, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-mexicana-chinoise-sauce-725 (may not work)