Provided by Barbara Kafka
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put rack in center of oven. Heat oven to 500 degrees.
- Put garlic, ginger and jalapeno in a blender. Add soy sauce and mirin. Blend to a smooth puree. Scrape down sides of blender with a rubber spatula. Add syrup and vinegar. Blend until smooth. Using the spatula, scrape into a small bowl. Reserve.
- Pour olive oil into a roasting pan 18 by 12 by 2 inches. Using your hands, rub the oil all over the bottom of the pan and up the sides. Put the fillet in the pan. Pour half the sauce over the fillet; rub into all parts of the fillet. Turn fillet over, pour on remaining sauce and rub in.
- Arrange fillet in pan with the side that was attached to the skin facing up. Fillet should touch sides of pan as little as possible; put on the diagonal if necessary. (Use a larger pan if doubling recipe.) Cook 17 minutes, checking after 12 minutes to see if there is liquid left in pan. If not, add 1/3 cup warm water.
- Using two very large spatulas, transfer fillet to serving platter. Put the roasting pan on top of the stove over medium-high heat. Add 3/4 cup water, wine or fish stock to the pan. As it begins to bubble, scrape the bottom of the pan with a wooden spoon. Scrape up all the dark crispy bits. Reduce liquid by half, to use as a sauce with the fish.
- Pour sauce over fish on serving platter. Decorate top of fish with cilantro leaves. Arrange sprigs around sides of platter.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 1 gram, Sodium 714 milligrams, Sugar 12 grams
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