Steamed Fish with Scallions and Ginger
Steamed Fish with Scallions and Ginger is a gluten free, dairy free, and pescatarian recipe with 8 servings. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 77 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up sesame oil, ginger, scallions, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Position oven racks in upper and lower thirds of oven.
Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet. Season each fish on both sides with salt and pepper.
Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket.
Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish).
Remove foil and serve with juices.
See Nutrition Data's analysis of this recipe ›
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish 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. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.