Amongst my friends, it’s a joke how terrible I am at food photography, mediocre at plating, yet despite it all and the mess in the kitchen I’m a pretty solid as a cook. So you’ll have to go with me on this one. It’s amazing.
- 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. OR I’ve use lemon juice mixed with a little agave.
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 (optional).
I usually top it with oranges. Here I’ve paired it with green beans sautéed in toasted sesame seed oil, quinoa with cilantro, and SoCal sunset. Doesn’t get much better in my book :)