Oven-roasted Chilean Seabass

Name: Oven-roasted Chilean Seabass
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams Chilean seabass, cut into1-inch-thick pieces; 1 Tbsp salted fermented black beans; 1 Tbsp minced fresh ginger; 2 ruby grapefruit (1 lb. each); 454 grams About mustard greens, rinsed and drained; 59 milliliters rice vinegar; 2 Tbsps butter or salad oil; 59 milliliters slivered shallots or red onion; 2 Tbsps About soy sauce

Oven-roasted Chilean Seabass might be just the main course you are searching for. One portion of this dish contains approximately 17g of protein, 15g of fat, and a total of 244 calories. This gluten free, dairy free, and pescatarian recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of rice vinegar, salad oil, ruby grapefruit, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the grapefruit you could follow this main course with the Grapefruit Yogurt Cake with Grapefruit Glaze as a dessert.

Instructions

Rinse fish and pat dry.

Ingredients you will need

Fish

Rinse beans, drain, then mash slightly with ginger and vinegar.

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Vinegar

Ginger

Beans

Put 1 tablespoon butter in a 9- by 13-inch pan. Set pan in a 500 oven until butter melts and begins to brown, about 2 minutes.

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Butter

Equipment you will use

Oven

Frying Pan

Remove pan from oven, tilt to spread butter, then lay fish in pan and turn over.

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Butter

Spread

Fish

Equipment you will use

Oven

Frying Pan

Mix shallots with butter.

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Shallot

Butter

Pour black bean mixture over fish.

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Fish

Bake until fish is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes. Baste occasionally with pan juices.

Ingredients you will need

Fish

Equipment you will use

Oven

Frying Pan

Meanwhile, with a sharp knife, cut peel and white membrane from grapefruit, then cut between membrane and fruit to release segments. Squeeze juice from membrane. Measure 3 to 4 tablespoons juice and pour over fish as it bakes. Reserve fruit.

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Grapefruit

Fruit

Juice

Fish

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Knife

Trim and discard coarse stems from mustard greens; coarsely chop greens.

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Mustard Greens

Greens

In an 11- to 12-inch frying pan over high heat, melt remaining butter.

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Butter

Equipment you will use

Frying Pan

Add greens and 2 tablespoons soy sauce. Stir often until wilted, 2 to 5 minutes.

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Soy Sauce

Greens

Transfer fish to a platter; pour juices over it. Arrange wilted greens around fish.

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Greens

Fish

Garnish with grapefruit segments. Season with more soy sauce to taste.

Ingredients you will need

Grapefruit

Soy Sauce

Equipment

Oven

Frying Pan

Knife

Ingredients

Servings:

680grams

Chilean seabass, cut into1-inch-thick pieces 1Tbsp

salted fermented black beans 1Tbsp

minced fresh ginger 2

ruby grapefruit (1 lb. each)454grams

About mustard greens, rinsed and drained 59milliliters

rice vinegar 2Tbsps

butter or salad oil 59milliliters

slivered shallots or red onion 2Tbsps

About soy sauce

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. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.