Orange roughy or red snapper would also be delicious in this recipe.
Recipe information
Yield
Serves 2
Ingredients
1 tablespoon peanut oil
2 6- to 8-ounce sea bass fillets
2 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons chopped fresh cilantro
1/4 teaspoon oriental hot sesame oil (optional)
Preparation
Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy and vinegar and stir to combine. Mix in cilantro. Mix in sesame oil if desired. Spoon over fish and serve.
