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Chilean Seabass black beans fresh ginger rice vinegar butter slivered shallots ruby grapefruit soy sauce
Viewed: 12 - Published at: 9 years agoIngredients
- 1 1/2 pounds Chilean seabass, cut into1-inch-thick pieces
- 1 tablespoon salted fermented black beans
- 1 tablespoon minced fresh ginger
- 1/4 cup rice vinegar
- 2 tablespoons butter or salad oil
- 1/4 cup slivered shallots or red onion
- 2 ruby grapefruit (1 lb. each)
- About 1 pound mustard greens, rinsed and drained
- About 2 tablespoons soy sauce
Method
- Rinse fish and pat dry.
- Rinse beans, drain, then mash slightly with ginger and vinegar.
- 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. Remove pan from oven, tilt to spread butter, then lay fish in pan and turn over. Mix shallots with butter. Pour black bean mixture over 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.
- 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.
- Trim and discard coarse stems from mustard greens; coarsely chop greens.
- In an 11- to 12-inch frying pan over high heat, melt remaining butter. Add greens and 2 tablespoons soy sauce. Stir often until wilted, 2 to 5 minutes.
- Transfer fish to a platter; pour juices over it. Arrange wilted greens around fish. Garnish with grapefruit segments. Season with more soy sauce to taste.
