Sea Bass With Sherry Vinegar Glaze And Mushroom Sauté

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
141
FAT
18%
CHOL
36%
SOD
6%

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Ingredients for 4 servings

4 5- to 6-ounce sea bass fillets

1/4 cup Sherry wine vinegar

1 tablespoon butter

1/3 cup chopped onion

1/3 cup coarsely grated peeled Granny Smith apple

6 ounces fresh oyster mushrooms, cut into 1-inch pieces

2 teaspoons chopped fresh thyme

3 tablespoons apple juice

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