This recipe has it all; it’s simple to prepare with easy to find ingredients and flavorful results. And no marinating time required! Delicious with just about any type of fish, and is even nice with chicken. If you’d rather grill the fish, go right ahead and then top with the sauce. I love these Asian flavors.
2 Tbs. fresh lime juice
1 1/2 Tbs. soy sauce
1 Tbs. chopped fresh cilantro
1 Tbs. chopped or grated peeled fresh ginger
1 Tbs. minced shallot
5 tsp. olive oil
2 6-ounce sea bass fillets
Preheat oven to 500 degrees. Mix first 5 ingredients and 3 teaspoons oil in a small bowl. Season sauce with salt and pepper.
Brush a 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. Makes 2 servings.
Note: I like to use the marinade to coat the fish rather than olive oil. A teaspoon of sesame oil substituted for one of the olive oil is a fragrant addition, and a dash of honey nice also. 500 degrees scares me as I’m not confident my oven is spotless enough not to smoke, so I roast at 450. Best to check after 8- 10 minutes. Picture shown is swordfish.
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