Garlic and Ginger Sea Bass
Over the weekend, I had the opportunity to watch two great friends of mine stand under a beautiful chuppah and vow to be together forever.
The rehearsal dinner, ceremony and reception were all amazingly fun and heartwarming. There were so many friends and family present with so many kind words and light hearted jokes about the couples past, present and future that even the scroogiest of scrooges would have found the weekend delightful.
I had an amazing opportunity to meet so many new and interesting people. Meeting new people usually leads me down a path to discuss this here food blog.
Which receives interesting reactions.
When I explain to new friends that I write a food blog, I usually receive one of the three reactions.
1. Awesome! What do you write about? Are you a chef?
I try to explain to them that it is a food and lifestyle blog and that no, I am not a chef. The basis of the blog is to encourage others to follow their dreams and to challenge themselves to eat well and be well.
2. Who do you write it for?
I’m not sure why, but many people seem to think that if you write a blog, it couldn’t possibly be because you like writing or have something say. They are convinced that blogs are things people write because they get paid by someone else to do so. HA. Sooooo not the case here.
3. What is a blog?
This is the reaction I usually get from older friends and family and the Amish. No disrespect to my older, wiser friends or the Amish.
While talking to one of the grooms cousins, Erica, our conversation ended up with this blog and cooking itself.
After an enthusiastic discussion about our own families Thanksgiving food traditions, we ended up talking about why baking was much more appealing to her.
And after the discussion, I completely understand where she is coming from.
Having hot oil, butter, fire and smoke assaulting you all the time isn’t for everyone.
So I told her I had the perfectly impressive and amazingly easy dinner dish for her that could be done in the oven.
No slaving over a hot stove necessary.
And here it is. For Erica and everyone else out there who is a little stove shy.
Make this for guests and they will think you are the ultimate gourmet chef.
You will need…
8 cups fresh baby spinach leaves
4 (5-ounce) sea bass fillets
4 teaspoons peeled and minced fresh ginger
2 teaspoons minced garlic
1/2 cup dry Marsala wine
8 teaspoons soy sauce
2 teaspoons sesame oil
1 lime, quartered
2 tablespoons thinly sliced fresh basil leaves
Start by preheating the oven to 400 degrees F.
Cut 4 (12-inch-square pieces) of aluminum foil. Working with 1 foil sheet at a time, place the foil sheets on the work surface.
Place 2 cups of spinach in the center of each foil sheet.
Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach.
Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
Bake until the spinach wilts and the fish is just cooked through, about 10 minutes.
Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam.
Squeeze the lime juice over the fish. Sprinkle with the basil and serve.
Now get out there and impress!
Love and Beer Floats