Sea Bass With Lime Ginger Sauce
|Fresh ginger slices||3 , unpeeled (Quarter Size, 1/4 Inch Thick)|
|Soy sauce||3 Tablespoon (Reduced Sodium / Regular)|
|Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Red pepper flakes||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Sea bass fillets/Other firm fleshed white fish, such as snapper / scrod||1 1⁄4 Pound|
1 Preheat the broiler. Line a broiler pan with foil and grease it lightly.
2 Grate the zest from the lime (there should be about 2 teaspoons). Juice the lime. Cut the ginger into thin slivers.
3 In a small bowl, combine the lime zest, lime juice, ginger, soy sauce, oil, garlic, red pepper flakes and black pepper.
4 Place the fish skin-side up on the prepared broiler pan. Drizzle the fish evenly with some of the sauce and broil 4 inches from the heat for about 9 minutes, or until the flesh is opaque and just flakes when tested with a fork.