GINGER SEA BASS OVER WILTED GREENS

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Ginger Sea Bass over Wilted Greens image

This recipe is one that Giada De Laurentiis prepared for a wedding that was televised on Food Network. The guests went crazy over the recipe when I was watching it, so I thought I would share it with all of you. This recipe would also be wonderful with any firm white fish, such as swordfish or tuna etc. I bet it would be great with haddock or flounder too.

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

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