Monday, September 7, 2009

Fish: It's What's For Dinner

I'm not much of a meat eater. In fact, the thought of eating meat on the bone totally turns my stomach. Don't ask me why.

Because of this fact, we eat a lot of fish and chicken, and last night we had friends for dinner and I made one of my favorite fish recipes that had somehow gotten out of the rotation and I was reminded of how good and simple it is. My friends wanted the recipe, which I forgot to give them before they left, so I thought I'd put it here for them and anyone else that might be in the market for a great and easy way to make fish for dinner:

Oven-Roasted Sea Bass (or Halibut, or Swordfish) with Ginger and Lime Sauce
Yield: Makes 2 servings; can be doubled

2 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons light or regular olive oil

2 6-ounce sea bass fillets (each about 3/4 inch thick) - I usually substitute halibut since I have a hard time finding sea bass, but I tried this last night with swordfish and it worked well too. You may need to increase cooking time depending of which kind of fish you use.

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.

I like to serve this with wild rice, and I actually put all the sauce on the fish while it cooks and then put the warm sauce on the rice. Just a suggestion.