Seared Sea Bass with Garlic Sauce and Black Rice

This is one of my favorites! If you have never cooked black rice, this is a real treat. 
          ---Michael Thompson CBYC creator

1  (1-pound) sea bass fillet (about 2 inches thick)

2  teaspoons  vegetable oil

1/4  cup  water

1/4  cup  dry vermouth

1/4  teaspoon  salt

1/4  teaspoon  pepper

4  garlic cloves, minced

2  tablespoons  chopped fresh parsley

Start boiling water and cook black according to box recommendations. The rice will have to cook for about 20 minutes, so go ahead and get it started.
 
Cut fish into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened.

Plate fish on top of mounded black rice and pour the vermouth mixture over fish; sprinkle with parsley. Serve with lemon.

Cook Because You Can March 2010