Keeping up with eating healthy over the next month so that we are in top shape for the new year, I wanted to try out a new fish dish that is gourmet, simple and easy. Boy o boy did this deliver. We really **loved** this Steamed Sea Bass with Lime and Ginger. This is not the first time I have ever cooked sea bass at home and a lot of people shy away from trying to cook it themselves because it seems intimidating. It is not it is a thick hearty fish that holds up well to cooking, just pay attention to the thickness of your fish. As you can see in the picture my fish was almost 3″ thick and took every bit of 30 minutes to cook. I took it out at 20 minutes and sliced the middle and you can easily see if it is cooked or not. Mine wasn’t so I crimped the foil packet closed and shoved it back in the oven for an additional 10 minutes and it was done. If your fish is 2″ thick plan on 20 minutes.
Because you are cooking the fish in a foil packet clean up is a breeze. Serve this fish on top of quinoa (I used black which looks great with the fish) and you have a powerhouse healthy superfood laden dish.
You can substitute Black Cod or Halibut for the Sea Bass.
Steamed Sea Bass with Lime and Ginger
Ingredients
- 1/2 stick of lemon grass grated, about 3"
- 1 clove garlic minced (about 1 tablespoon)
- 1 teaspoon red chili peppers
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground coriander
- 1 tablespoon low salt soy sauce I use Kikkoman
- 1 lime zested and juiced
- 2 tablespoon olive oil
- 1 pound Chilian Sea Bass
- Springs of Parsley for garnish
- Quinoa I used black
Instructions
- In a small bowl combine grated lemon grass, garlic, chili seeds, ginger, lime zest and juice, coriander, soy sauce and olive oil.
- Stir to combine
- Meanwhile take a sharp knife and cut slits through the skin of your sea bass.
- Then take 2' heavy duty foil (if you don't have heavy duty use two sheets of thinner) and place fish in center of foil.
- Drizzle sauce over top of fish and bring ends of foil over top and crimp to make a tent over fish, then tightly crimp end pieces of foil.
- Your fish should be completely enclosed and your foil should look a bit like a long boat of foil.
- Place foiled fish in refrigerator for one hour.
- When ready to cook preheat oven to 425 degrees.
- On middle rack place rimmed cookie sheet.
- When over is ready place foil packet on cookie sheet.
- Depending on the thickness of your fish, mine was 3 1/2" thick, I cooked mine for 30 minutes. If your fish is 2" or less in thickness it should take 15 minutes.
- While fish is cooking cook quinoa.
- Remove from oven and let rest 2-3 minutes.
- Be careful when you open packet, steam will be released.
- Place quinoa on plate and top with portion of the fish and drizzle bit of the liquid from the packet over Sea Bass and garnish with a few springs of Parsley.
You know I’m not really a seafood person, but I do love the flavors in this dish, Amy! And the black quinoa is a striking contrast to the fish! Lovely!
Thank you Jenni! I am making an effort to add more diverse seafood to our diet, tired of salmon. I like the black quinoa, its a bit hard to find, but Whole Foods always has it in stock. xo Amy