Craving sea bass the other night, I found this easy bon appetit recipe on Epicurious.
I had never steamed anything in a skillet so the filet didn’t turn out very pretty (hence the stock photo), but it tasted amazing due to the 3 hours of marinating. My cooking skills are improving, but I’m not quite good enough to make the food look as good as it tastes.
I paired it with Basmati rice I made with light coconut milk (1/2 cup rice, 1/2 cup milk. 1/2 cup water. Simmer covered until liquid dissolves.)
I’ll make this at least once a month with different white fish and veggies. The recipe serves 4 so feel free to cut in half. For two people, make the entire marinade and just use 2 filets.
- 1/2 cup pineapple juice**
- 1/2 cup fresh squeezed orange juice
- 1/3 cup soy sauce
- 3 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons oriental sesame oil
- 1/8 teaspoon cayenne pepper
- 4 6-ounce sea bass fillets
** I had the juice bar at Whole Foods juice a whole pineapple.
Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.