Citrus Sea Bass w/ Spicy Green Rice
Try this delicious way to add a citrus kick to fish!
2 whole sea bass (about 2lb/1kg each), scaled and cleaned
Finely grated rind and juice of 1 OUTSPAN orange
Finely grated rind and juice of 1 large lemon
1/2 cup (125 mL) finely diced spanish onion
1/4 cup (50 mL) dry sherry
1/4 cup (50 mL) olive oil
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
1/4 cup (50 mL) pine nuts
2 tsp (10 mL) chopped fresh chives
With very sharp knife, score flesh as deeply as possible with three strokes on each side of each fish.
Place in 13x9-inch (3 L) glass baking dish.
In small bowl, stir together orange and lemon juices, onion, sherry, half of olive oil, salt and pepper.
Rub well into fish.
Cover dish and let stand at room temperature for 45 minutes.
Bake fish, marinade and all, in center of preheated 400 ºF (200 ºC) oven for 20 minutes, basting fish with marinade halfway, or until fish flakes easily when pierced with a fork.
Transfer fish to serving platter.
In small skillet, heat remaining olive oil over medium heat; cook orange and lemon rinds and pine nuts for 3 minutes or until fragrant.
Pour over fish.
Sprinkle with chives and serve immediately.
Spicy Green Rice
Prepare 1 cup (250 mL) long grain white rice according to package directions.
In large saucepan, in a little olive oil, saute a finely chopped Spanish onion for 5 minutes.
Add a chopped green hot pepper, 2 cloves of minced garlic and cooked rice.
Stir and mix well together.
Add 1 cup (250 mL) chopped baby spinach leaves, 2 tbsp (25 mL) of chopped fresh coriander, and the grated rind and juice of 1 lime.
Toss and fluff with fork.
- Carbohydrates: g
- Total Fat: g
- Cholesterol: mg
- Saturated Fat: g
- Dietary Fiber: g
- % of Calories from Fat: %
- Sodium: mg
- Protein: g
- Recipe Credit
- Recipe courtesy of Fisher Capespan
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