Ginger-Chile Sea Bass with Grilled Tomatoes

Name: Ginger-Chile Sea Bass with Grilled Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps canola oil, plus more for brushing; 2 Tbsps finely chopped peeled fresh ginger; 4 servings Kosher salt; 4 servings Lime wedges, for serving; 907 grams skinless Chilean sea bass fillets; 2 larges serrano chiles, stemmed and finely chopped; 907 grams firm tomatoes, thickly sliced

Ginger-Chile Se From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.

Instructions

In a mortar, combine the ginger, chiles and a pinch of salt and pound to a paste. Stir in 2 tablespoons of the oil and transfer to a small bowl.

Ingredients you will need

Chili Pepper

Ginger

Salt

Cooking Oil

Equipment you will use

Mortar And Pestle

Bowl

Lay the fish on a work surface, skinned side down. Using a sharp knife, make 3 long, shallow slashes across the grain in each fillet. Rub the fish all over with half of the ginger-chile paste, working some of it into the slashes.

Ingredients you will need

Chili Paste

Ginger

Grains

Fish

Dry Seasoning Rub

Equipment you will use

Knife

Transfer the fish to a platter, cover and refrigerate for 1 hour or overnight. Refrigerate the remaining ginger-chile paste.

Ingredients you will need

Chili Paste

Ginger

Fish

Arrange the tomato slices on paper towels to drain briefly; pat the tops dry. Lightly brush a nonstick grill pan with oil and set it over moderately high heat. Season the fish with salt and add it to the pan, skinned side up. Grill the fish over moderately high heat until golden and crusty on the bottom, about 5 minutes. Turn the fish, reduce the heat to moderate and cook until the fish is cooked through and the flesh begins to flake, 4 to 5 minutes longer.

Ingredients you will need

Tomato Slices

Fish

Salt

Cooking Oil

Equipment you will use

Paper Towels

Grill Pan

Grill

Frying Pan

Transfer the fish to a platter, cover loosely with foil and keep warm.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Wipe out the grill pan.

Equipment you will use

Grill Pan

Brush the tomatoes with the remaining ginger-chile paste, season with salt and cook in the grill pan over moderately high heat until browned, about 2 minutes per side.

Ingredients you will need

Chili Paste

Tomato

Ginger

Salt

Equipment you will use

Grill Pan

Serve the fish with the tomatoes and lime wedges.

Ingredients you will need

Lime Wedge

Tomato

Fish

Wine Recommendation: This dish has a ginger-chile bite best matched with a tart Sauvignon Blanc-based Bordeaux Blanc, such as the 1998 Chteau Bonnet Entre-Deux-Mers.

Ingredients you will need

Sauvignon Blanc

Wine

Ginger

Chili Pepper

Equipment

Ingredients

Servings:

2Tbsps

canola oil, plus more for brushing 2Tbsps

finely chopped peeled fresh ginger 4servings

Kosher salt 4servings

Lime wedges, for serving 907grams

skinless Chilean sea bass fillets 2larges

serrano chiles, stemmed and finely chopped 907grams

firm tomatoes, thickly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.