I am always avoiding fish recipes, with the exception of salmon, because I have never found one that is a winner. But that is now a thing of the past, thanks to this easy and delicious recipe for Chilean Sea Bass. I was so impressed with the results that I had to share it with you ASAP! This is just as good as anything you would order in a restaurant, and best of all, it is ready in less than 30 minutes!
*Ask for the tail of the sea bass, as opposed to a center cut, because the tail has no bones!
Ingredients:
- 2 tablespoons neutral oil, such as canola
- 4 heads of baby bok choy halved lengthwise
- 3 tablespoons rice vinegar
- 3 tablespoons low sodium soy sauce or tamari
- 1 1/2 tablespoons toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves minced garlic
- 4 6-ounce skinless sea bass
- 1/2 teaspoon kosher salt
Directions:
Heat the oil in a large skillet over medium high heat. Add the bok choy in a single layer, cut side down. Cook undisturbed, until bottoms are browned, about 4 minutes. Turn over the bok choy and remove from heat.
In a small bowl, whisk together vinegar, soy sauce or tamari, sesame oil, ginger and garlic. Pour half the mixture over the bok choy.
Sprinkle the sea bass evenly with the kosher salt andplace over top of the bok choy.
Add the remaining sauce to the tops of the sea bass.
Cover the skillet and reduce the heat to medium low.
Steam until the fish is opaque and flakes easily with a fork.
8-10 minutes.
Remove from heat and serve.
This goes well with steamed white or brown rice.
