Thursday, July 17, 2008

Ginger Sea Bass over Wilted Greens

Cook Time: 10 minutes
Difficulty: Easy
Yield: 6 servings


* 6 cups fresh baby spinach leaves
* 4 (5-ounce) sea bass fillets
* 4 teaspoons peeled and minced fresh ginger
* 2 teaspoons minced garlic
* 1/2 cup dry Marsala wine
* 8 teaspoons soy sauce
* 2 teaspoons sesame oil
* 1 lime, quartered
* 2 tablespoons thinly sliced fresh basil leaves


Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to
400 degrees F.

Working with 1 foil sheet at a time, place the foil sheets on the work
surface. Place 1 1/2 cups of spinach in the center of each foil sheet.
Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2
teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons
of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach.
Gather the foil sheets over the fish. Fold in the foil edges and pinch
tightly to seal. Place the foil packages on a heavy large baking

Bake until the spinach wilts and the fish is just cooked through,
about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5
minutes. Open package and fold down to reveal fish, being careful of
hot steam. Squeeze the lime juice over the fish. Sprinkle with the
basil and serve.


1 comment:

Daphne said...

substitute kangkong (water spinach) for spinach, calamansi for lime; marsala is a white wine but you can use any wine of your choice; add salt if you want to :)my friend's brother roy cooked this for us last night :)