Best Ginger Sea Bass Over Wilted Greens Recipes

Ginger Sea Bass over Wilted Greens image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

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 sheet.
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.

Ginger Sea Bass over Wilted Greens image

Provided by FoodieFanatic

Categories Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

6 cups fresh baby spinach leaves
20 ounces 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 fresh basil leaves, thinly sliced

Steps:

Cut 4 12" square pieces of aluminum foil.
Preheat the oven to 400.
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 sheet.
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.

Nutrition Facts : Calories 209.9, Fat 5.4, SaturatedFat 1.1, Cholesterol 58.6, Sodium 805.4, Carbohydrate 5.8, Fiber 1.7, Sugar 1, Protein 29.2

Ginger Sea Bass over Wilted Greens image

Provided by Linda Mitchell

Categories Fish

Time 30m

Number Of Ingredients 9

6 c fresh baby spinach leaves
(4) 5 oz sea bass
4 tsp peeled and minced fresh ginger
2 tsp minced garlic
1/2 c marsala wine
2 tsp soy sauce
2 tsp sesame oil
1 lime quartered
2 Tbsp thinly sliced fresh basil leaves

Steps:

1. Cut 4 (12 inch pieces of aluminum foil. Preheat oven to 400 F.
2. Working with one sheet of foil at a time, place the foil sheet on a work surface. Place 1-1/2 cups of spinach in the center of each foil sheet. Top with seabass filet.
3. Sprinkle with 1 teaspoon ginger,1/2teaspoon garlic,then drizzle 2 tablespoons Marsala,2 teaspoons of soy sauce,1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the edges and pinch tightly to seal.
4. Place the foil packages on a heavey large baking sheet.
5. Bake until spinach wilts and the fish is just cooked through..about 10 minutes. Tranfer the packages to a wide shallow bowl. Cool 5 minutes. Open packages and fold down to reveal fish,being careful of the hot steam. Squeeze the lime juice over the fish(one wedge for each piece of fish. Sprinkle the basil over the fish. Serve ...I serve with brown rice, fresh green beans and a crusty french bread. Wonderful!

GINGER SEA BASS OVER WILTED GREENS image

Yield 4 servings

Number Of Ingredients 9

6 C fresh baby spinach leaves
4 (5 oz) sea bass filets
4 tsp peeled and minced fresh ginger
2 tsp minced garlic
1/2 C dry Marsala wine
8 tsp soy sauce
2 tsp sesame oil
1 lime, quartered
2 tbsp thinly sliced fresh basil leaves

Steps:

Cut 4 (12 inch square)pieces of aluminum foil. Preheat oven to 400 degrees. Working with one foil at a time, place 1 1/2 C of spinach in the center of the foil sheet. Top with a sea bass filet. Sprinkle with 1 tsp of ginger and 1/2 tsp of garlic, then drizzle 2 tbsp of Marsala, 2 tsp of soy sauce and 1/2 tsp sesame oil over the fish and spinach. Salt and pepper to taste. Fold the foil edges and pinch tightly to seal. Repeat for each piece of fish. Place the foil packets on a heavy large baking sheet. Bake until the spinach wilts and the fish is just cooked through, about 10 - 14 minutes depending on the size of the filets. Squeeze lime juice over the fish and sprinkle with fresh basil.