Ginger Sea Bass Over Wilted Greens Recipes

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.

GINGER SEA BASS OVER WILTED GREENS

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!

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.