Makes 2 servings;
- 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)
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
- 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
- 1/4 cup seasoned rice vinegar
- 1/4 cup grapeseed oil
- 3 tablespoons honey
- 1 tablespoon soy sauce
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.