Jul. 28, 2014 6:47 am
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Oven-Roasted Sea Bass with Ginger and Lime Sauce

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Posted: Monday, March 3, 2014 10:36 am

Makes 2 servings;

Ingredients

  • 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 recommend the fresh Sea bass at Sarasota Seafood market on 12th street-call ahead to make sure they have it or can order it for you)

Preparation

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 with forbidden rice

Rice:

  • 3 1/2 cups water
  • 2 cups black forbidden rice (Fresh Market)
  • 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces

Dressing:

  • 1/4 cup seasoned rice vinegar
  • 1/4 cup grapeseed oil
  • 3 tablespoons honey
  • 1 tablespoon soy sauce

Directions

For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.

In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Transfer the peas to the serving bowl.

For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.

Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.

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