Prepared, seafood!
Today we have a brand new recipe for you that highlights all the best qualities of a favorite fish for the restaurant: the Chileo sea bass!
Also known as “Patagonal tooth fish”, this precious capture is different from the traditional varieties of bass marine because it is originally from the cold waters of the southern ocean near Chile.
Bringing the “wow factor” with a minimum effort, this fish has a silky consistency, loose in the mouth and rich and buttery flavor. Its delicate taste profile is an ideal door for fish novices (or small seafood!), While still offering enough complexity to satisfy the most experienced palates.
But this meal update is not just a taste: a level is also nutritional! A magnificent source of lean protein, omega-3 greeting acids for the heart, selenium and vitamins D and e-bass Marino Chileo offers an abundance of nutrients in every delicious bite.
As a further advantage for domestic cooks, this species is also practically impossible To cook too much, thanks to its white meat in snow and the large and tender flakes. Making it a phenomenal fish of construction of trust for beginners of the preparation of fish or anyone who tries to try something new!
Keep in mind when you buy this fantastic fish to look for fillets with a sweet and sweet smell (avoid strong smells) and meat that appears wet and solid, never dry or flakeed. For the best results, prepare it on the day when you buy it and, for reasons of taste and quality consistency, avoids the previously frozen fish that has been defrosted and finite.
But, just speak, let’s cook!
We are so excited to share our latest recipe for the roast Chilean sea bass with ginger citrus soy sauce with you. This dish captures what makes this fish so special: its ability to shine in a simple preparation, absorbing still beautiful free flavors.
The notes of brilliant citrus fruits of fresh orange and lime create the perfect counterpoint to the natural wealth of fish, while ginger and garlic add warmth and complexity without overwhelming. A delicate roast in the oven retains all natural humidity, infusing the fish with the sauce while steaming. Get together in just 35 minutes in total, combine the final creation with brown rice or cauliflower and some vegetables simply prepared for a full meal that both impressive and manageable.
Now you have everything you need to venture beyond the family member and let the bass of the Chilean sea surprise you.
A bite and you will intend to make this fish dish part of your spring rotation (and summer and autumn)!
Press
- 2 medium oranges
- 1 lime
- 1½ spoons Fresh, peeled and chopped ginger
- 1 tablespoon I am sauce
- 1 tablespoon Ponzu sauce
- 2 teaspoons olive oil, divided
- 2 Garlic segments, chopped
- ½ teaspoon salt, divided
- ½ teaspoon Just ground black pepper, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon Cayenne pepper
- 2 the Chilean sea bass is steering (approximately 1½-A 1 rising thickness)
- Chopped coriander on contour (optional)
- Preheat the oven to 425 degrees F. Spray the bottom and sides of the 13 × 9 inches with non -stick spray or olive oil; set aside.
- Gamma and 1½ orange juice, cut the remaining orange half in thin slices. Ranges of the range and juice.
- In a small bowl, add the zest and juice of orange, zest and lime juice, ginger, soy sauce, ponzu sauce, 1 teaspoon of olive oil, cloves of garlic, ¼ teaspoon of salt and pepper, garlic in dust and pepper of cayenna. Mix until well combined. Remove about 2 tablespoons of sauce and set aside.
- Pour about half of the remaining mixture in the prepared pan. Put the fish above the mixture in the pan, the skin downwards and sprinkle ¼ teaspoon of salt and pepper over the fish.
- Put the slices of orange around the fish and pour half of the Citrus-Saia mixture (with the exception of the 2 tablespoons put aside) above the fish. Cover freely with an aluminum sheet. Cook the fish for about 20 minutes. Remove the sheet and continue cooking, discovered, for about 5-10 minutes more, or until the fish is cooked and slips easily.
- Remove the fish from the oven, let it rest for about 5 minutes. Sprinkle the remaining sauce and add the chopped coriander to garnish (optional). Serve together with rice and/or cooked vegetables.
Notes
Necessary equipment: pan, small bowl, small bowl, aluminum sheet, knife, cutting board
- Preparation time: 10
- Cook time: 25
