| Sea Bass With Ginger-Soy Glaze (Joanna’s Killer Sea Bass)
Asian
|
|
|
|
| My teenagers refer to this as my Killer Sea Bass. Some foodie friends from Paris insist it is the best dish they’ve eaten in the U.S. Let me know what you think. |
|
|
|
| Ingredients |
|
Marinade:
2 tablespoons ginger, coarsely chopped
1 teaspoon jalapeno, coarsely chopped
2 cloves garlic
2 tablespoons sesame oil
6 sea bass filets (approximately 1/3 - 1/2 pound each)
1/4 cup sugar
1/4 cup soy sauce
1/4 cup rice vinegar
3 tablespoons ginger, minced or grated
2 tablespoons tomato paste
1/4 cup scallions, white and green parts, very thinly sliced
|
|
|
|
Steps
|
|
|
|
|
| 1 | Blend marinade ingredients in a blender or food processor. Place filets in single layer in glass baking dish. Pour marinade over filets, turning once to coat. Cover and refrigerate for 1 to 2 hours. |
| | 2 | Preheat oven to 400ºF. Pour off marinade into frying pan and heat over medium- high heat. When hot, sear filets until golden brown, turning once to sear other side. Transfer back to baking dish. |
| | 3 | Bake fish 15-25 minutes, depending on thickness. |
| | 4 | While fish is baking, make sauce: Add all other ingredients, except scallions, to frying pan. Cook until glossy and slightly thickened. Add scallions, reserving a bit for garnish. |
| | 5 | Transfer baked filets to serving platter. Pour a little sauce on each piece and garnish with the reserved scallions. Serve additional sauce on the side. |
| | | |
|
|
| Yield |
|
original recipe yield: 6 Servings
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
