This recipe for sea bass with green chile ginger sauce has much flavor, it was a delight to eat. Sea bass has a great texture, delicate, buttery and flaky.
The filet is marinated first, then pan seared to create a golden-brown crust. It is finished in the oven to keep the fish moist and tender on the inside. The sauce is so fresh and bright, utilizing 2 types of chilies, ginger, soy sauce, lemon and rice vinegar. I think it would be great as a dressing on an Asian style salad.
I served this dish with sautéed spinach and roasted carrots, which also were tasty in the sauce. We cleaned our plates on this one. 🙂
Seared Chilean Sea Bass with Green Chile Ginger Sauce
Seared Chilean Sea Bass with Green Chile Ginger Sauce
Ingredients
For the marinade:
- 1/2 cup teriyaki sauce
- 1/4 cup lemon juice
- 1 serrano chile seeded and stemmed
- 1 clove garlic
For the sauce:
- 2 jalapenos seeded and stemmed
- 1 serrano seeded and stemmed
- 3 inch piece ginger peeled and cut into pieces
- 1 tsp salt
- 1/4 cup olive oil
- 1/4 cup low sodium soy sauce
- 1 tbsp lemon juice
- 1/4 cup rice vinegar
For the fish:
- 2 filets Chilean sea bass
- salt and pepper
- oil for searing
Instructions
- Combine the marinade ingredients in a small blender and blend until smooth. Place the fish in an oven safe dish and sprinkle with salt and pepper. Pour over the marinade and let sit in the fridge for an hour, flipping the fish once.
- Preheat the oven to 400. Combine the sauce ingredients in a small blender and blend until smooth. Set aside. Heat a few tbsp of oil in a skillet over medium high and add the fish. Sear each side well until browned. Move the fish back to the marinade dish and place into the oven. Cook for 12-18 minutes depending on the size of your fish. You know it is done when the center is 145 and it flakes easily.
- Serve the fish over veggies and spoon over the dressing. Serve with the extra dressing on the side.
Tried this recipe?Let us know how it was!