GINGER SEA BASS OVER WILTED GREENS
Friend gave me this recipe. Its wonderful. Tastie,healthy,easy
Provided by Linda Mitchell
Categories Fish
Time 30m
Number Of Ingredients 9
Steps:
- 1. Cut 4 (12 inch pieces of aluminum foil. Preheat oven to 400 F.
- 2. Working with one sheet of foil at a time, place the foil sheet on a work surface. Place 1-1/2 cups of spinach in the center of each foil sheet. Top with seabass filet.
- 3. Sprinkle with 1 teaspoon ginger,1/2teaspoon garlic,then drizzle 2 tablespoons Marsala,2 teaspoons of soy sauce,1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the edges and pinch tightly to seal.
- 4. Place the foil packages on a heavey large baking sheet.
- 5. Bake until spinach wilts and the fish is just cooked through..about 10 minutes. Tranfer the packages to a wide shallow bowl. Cool 5 minutes. Open packages and fold down to reveal fish,being careful of the hot steam. Squeeze the lime juice over the fish(one wedge for each piece of fish. Sprinkle the basil over the fish. Serve ...I serve with brown rice, fresh green beans and a crusty french bread. Wonderful!
GINGER SEA BASS OVER WILTED GREENS
This recipe is one that Giada De Laurentiis prepared for a wedding that was televised on Food Network. The guests went crazy over the recipe when I was watching it, so I thought I would share it with all of you. This recipe would also be wonderful with any firm white fish, such as swordfish or tuna etc. I bet it would be great with haddock or flounder too.
Provided by FoodieFanatic
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 209.9, Fat 5.4, SaturatedFat 1.1, Cholesterol 58.6, Sodium 805.4, Carbohydrate 5.8, Fiber 1.7, Sugar 1, Protein 29.2
SEA BASS VERACRUZANA
Steps:
- Season the fish fillets with salt and pepper. Heat one very large or two medium sized saute pans over medium high heat for a minute, then add the butter. When the butter is sizzling, add the fillets flesh side down and turn the heat to very high. Sear the fillets until golden brown and flip to sear the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices.
- Return the pan (or pans) to the heat, add the onions and cook, stirring often, over high heat for 2 to 3 minutes. Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly for 1 minute more. Add the white wine and reduce to half. Add the fish stock and bring to a boil, reduce to a simmer and return fish fillets, along with their juices, to the pan. Finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets.
- Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables on top.
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
- Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
- Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
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