I turned my back for just a second to discuss the advantages of starting fantasy football’s favorite Baby Daddy at quarterback and the next thing I know, I’m getting fish for dinner. Out of a menu chock-full of pastas at a fabulous Italian restaurant, my husband ordered fish. (No, he was not ill.)
I don’t really do fish. I’ve only ever cooked it three times. I grew up in the south, where fish for dinner meant deep-fried, cornmeal-battered, fishy-tasting catfish. I personally lump catfish and organ meat in the “I’d rather starve” category. Eventually, the “just say no to filters and bottom feeders” mentality spread to all cooked fish (but I could eat sushi every single day for breakfast… go figure). And then the waiter brought the Chilean sea bass to the table.
I swear I could hear a chorus of portly, never-skipped-dessert angels singing after that first bite. The inevitable happened – I tried to deflect my husband’s requests to make sea bass at home but he suckered me in by selecting a recipe that sent me running for my big, new HEB: a simple Asian-inspired marinade from Bon Appetit served as a reduction over rice.
The reduction is salty and sweet – a great flavor combination with the thick filet. It was almost too salty – I might reduce the amount of soy sauce by a couple of tablespoons next time. I also might lick the leftover sauce from the pan. We’re looking forward to making it again already!
Chilean Sea Bass with Citrus-Soy Reduction
3 Tbsp peeled fresh ginger
1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
2 Tbsp oriental sesame oil
1/4 tsp cayenne pepper
4 6-oz sea bass fillets
2 chopped green onions
Grate the fresh ginger with a microplane grater. Mix the ginger, orange and pineapple juices, soy sauce, sesame oil, and cayenne pepper in a 1-gallon zip-top bag. Squeeze bag to mix well. Add fish and chill 30 minutes inside a bowl large enough to accommodate the bag, shaking the bag occasionally.
Preheat oven to 400. Place fish in a baking dish, skin side down, and pour in the marinade. Cover with foil and bake until the center of each fillet reaches 150 degrees (about 25 minutes). Transfer fish to plates. Strain marinade and place in a saute pan over high heat and reduce, reduce, reduce! Boil marinade until thickened enough to coat spoon, about 6-8 minutes; spoon over fish. Garnish with green onions and serve over rice.
Adapted from Bon Appetit, March 2002