Lemongrass Sea Bass

[tharrison]

Lemongrass Sea Bass

Serves 2 as Main Dish.

Based on a recipe from Chef Duncan Pickford.

• 1 lb sea bass fillets (or other firm white fish)
  
• 1 inch cube of peeled ginger, grated
  
• 1 tsp sesame seeds
  
• few drops toasted asian sesame oil
  
• 1/2 lime, juiced
  
• 1 dessert spoon of honey
  
• 1 stalk lemongrass, sliced into thin skewers
  

1. Skewer the fillets with 1 or 2 of the lemongrass slivers each (make small cuts if you need to). Mix the ginger, sesame seeds and oil, lime juice and honey. Put fillets on a plate and pour the marinade over the fish. Place back in the fridge uncovered for a few hours so the marinade will stick to the fish a little bit better.

2. Line a baking sheet with foil. Preheat the oven to 400°F. Place fillets on the lined baking sheet and pour the marinade over them.

3. Bake in the preheated oven for 12 - 15 minutes or until fish is desired doneness. Baste fish halfway through baking time.

Keywords: Main Dish, Seafood, Fish, Southeast Asian, Healthy Choices

( RG981 )