Allegro Sea Bass With Ginger Lime Sauce Food

SEA BASS WITH LIME GINGER SAUCE

Steps:

• Grate the zest from the lime and extract the juice.
• Combine the zest and juice with the ginger, soy sauce, oil, garlic, red pepper, and black pepper.
• Coat the fish with the sauce and broil or grill 3-4 minutes per side, rebasting several times.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
• Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
• Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.

STEAMED SEA BASS IN HOT BEER AND GINGER LIME SAUCE

Steps:

• To make the bass: Either drape some of the ginger and spring onion strips across the fish or tuck them within the scores in the skin. Then, stuff the rest inside the cavity of the fish. Set the bass on a heatproof plate or dish and pour over the rice wine or sherry. Place the plate inside a large bamboo steamer and cover. Then, secure the steamer on top of a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the fish for 8 to 10 minutes, depending on the size of the fish, until its flesh flakes when poked with chopsticks. Turn off the heat and leave the fish in the steamer.
• To make the sauce: Heat the groundnut oil in a large pan or wok. Add in the ginger, and stir-fry for a few seconds, then add the lime zest, followed by the beer, and soy sauce. Stir and, as the liquid comes to the boil, add the spring onions and cilantro. At this point, switch off the heat immediately.
• Remove the plate and fish from the bamboo steamer, pour the sauce over the fish, and serve immediately with some steamed rice.
• If you don't have a large enough steamer, place the fish on a heatproof plate, and put on a roasting rack in a pan. Put the pan in the oven, and carefully pour boiling water into the pan. Cover with foil, and cook for 8 to 10 minutes at 400 degrees F, or until the flesh flakes when poked and has turned opaque.

'ALLEGRO' SEA BASS WITH GINGER-LIME SAUCE

Steps:

• Combine ginger, honey, demi-glace, sesame oil, chopped garlic, soy sauce and lime juice in a non-reactive saucepan. Over moderately high heat, bring to boil. Reduce by 1/3. Remove from heat and let stand 3-4 minutes. Whisk in butter a little at a time. Add chopped Thai chile as an option. Keep sauce warm. Pre-heat broiler. Place sea base on cookie sheet and rub each with 1 tbs. butter. Season with salt and pepper. Broil for 5-10 minutes, until just golden brown. Remove from broiler and transfer each fillet to a plate. Top with ginger-lime sauce, sprinkle each with sliced scallions and serve.

GLAZED SEA BASS WITH GINGER BUTTER SAUCE

Steps:

• For sauce: Combine wine, shallots and ginger in small saucepan over high heat.
• Boil until liquid is reduced to ¼ cup, about 5 minutes.
• Add cream and boil until liquid is reduced by half, about 3 minutes.
• Remove from heat.
• For fish: Mix soy sauce, honey and rice vinegar in another small saucepan.
• Mix water and cornstarch in small bowl until smooth.
• Add to soy sauce mixture.
• Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes.
• Remove from heat.
• Cool glaze to room temperature.
• Preheat oven to 350F.
• Arrange fish on small baking sheet (previously brush baking sheet with some olive oil).
• Brush fish with some of the glaze.
• Bake until opaque in centre, about 15 minutes.
• Remove from oven.
• Bring remaining glaze to boil.
• Spoon glaze over fish.
• Meanwhile, bring sauce to simmer.
• Remove from heat.
• Gradually add butter to sauce, whisking just until melted, before adding next piece.
• Strain.
• Season to taste.
• Spoon sauce onto 4 plates.
• Top with fish and serve.

GRILLED SEA BASS FILLETS WITH TANGY MANGO LIME SAUCE

Steps:

• Wash & pat dry the fillets and lay them in a flat dish,that can be used in the microwave, to accomodate the fillets without crowding the fillets.
• Add all the ingredients to the fillets and spread it all over the fillets, see that you get some under the fillets as well.Cover the dish & cook for 7 to 8 minutes on high in the microwave.Remove and let cool. If the dish you have used is safe to be pout under the oven grill use the same dish or transfer the fillets to a dish that can go under the grill.
• Spray the fillets with Pam spray or with the melted butter and grill till the fillets start to brown.
• Remove from grill.
• To make the sauce take a ripe mango and add the juice of lemon / lime, a pinch of salt for taste, Use a hand held blender and turn into a thick paste. test for taste, it should be slightly sour and sweet .
• Serving suggestion
• Pour the sauce over the fillet individually or as a main dish. Sauted mushrooms, creamed spinach go well , if you like you can serve this with brown rice or crusty bread rolls.

QUICK OVEN ROASTED GINGER SCALLION LIME SEA BASS

Steps:

• Pre heat oven to 500°F.
• Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed.
• Brush oven proof glass dish with 2 tsp oil.
• Arrange fish in dish.
• Spoon sauce over fish, leaving enough to drizzle over when serving.
• Roast fish for 12 minutes until opaque.
• Top with remaining sauce.

GINGER SEA BASS OVER WILTED GREENS

Steps:

• Cut 4 12" square pieces of aluminum foil.
• Preheat the oven to 400.
• Working with 1 foil sheet at a time, place the foil sheets on the work surface.
• Place 1 1/2 cups of spinach in the center of each foil sheet.
• Top with a sea bass fillet.
• Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach.
• Gather the foil sheets over the fish. Fold in the foil edges, and pinch tightly to seal.
• Place the foil packages on a heavy large baking sheet.
• Bake until the spinach wilts and the fish is just cooked through, about 10 minutes.
• Transfer the packages to wide shallow bowls. Cool 5 minutes.
• Open package and fold down to reveal fish, being careful of hot steam.
• Squeeze the lime juice over the fish.
• Sprinkle with the basil, and serve.

BAKED SEA BASS WITH HERBS AND LIME

Steps:

• Pre-heat the oven to gas mark 6/400F/200°C
• Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
• Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
• Make slashes diagonally across the fish, about 4 cuts on each side.
• Place the fish in an oiled roasting tray and brush lightly with some of the oil.
• Grate the zest of 1 lime and squeeze the juice.
• In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
• Cut the remaining 2 limes in 4s and place alongside the fish.
• Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
• Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
• If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
• Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
• To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!

GLAZED SEA BASS WITH GINGER BUTTER SAUCE

Steps:

• For sauce:
• Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
• For fish:
• Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
• Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
• Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.