Sea Bass With Soy Glaze and Cucumber Salsa
Reprinted with permission from Cristina Ferrare's Big Bowl of Love.

Prep time: 20 minutes
Cook time: 13-14 minutes
Serves 2

Ingredients
For the Sea Bass
¼ cup low-sodium soy sauce
¼ cup mirin (a sweet Japanese rice wine)
3 tablespoons sugar
2 tablespoons dry white wine
2 sea bass fillets (3 ounces each)
½ cup all-purpose flour
3 tablespoons olive oil
2 cloves garlic, smashed
1 tablespoon toasted sesame seeds for garnish

For the Cucumber Salsa
1 cucumber, peeled, seeded and chopped
1½ tablespoons low-sodium soy sauce (optional)
2 tablespoons rice wine vinegar
2 scallions, chopped
1 tablespoon cilantro, chopped

Preparation
1. Make the cucumber salsa first in a glass bowl. Combine cucumber, soy sauce, rice wine vinegar, scallions and cilantro, and mix well. Cover and set aside. You can make the salsa the day before and store it in the refrigerator.

2. In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar and wine. Stir frequently until the sugar is dissolved, about 3 minutes. Leave in the pan.

3. Dredge sea bass in flour. Set aside.

4. Heat a skillet on medium-high heat until hot. Add the olive oil until hot but not smoking. Sauté the sea bass for 2½ minutes on each side until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lid. Lower heat to medium and cook until the fish is cooked through about 5 to 6 minutes.

5. Plate onto a platter and pour the pan juices over the top of the fish. Serve immediately with the salsa on the side, and garnish with toasted sesame seeds.

For more information and expert advice, visit Lifescript's Menopause Health Center ^[1].