Asian-style sea bass
6 - 7
PersonalPoints™ per serving
Sea bass—with its silvery blue-green skin, few bones, and lean white flesh—is a much sought-after fish. Here, it's flavored with a savory combination of scallions, soy sauce, ginger, and sesame oil. Serve with rice, or you can score a quick veggie dish while the fish cooks by simply placing the fish packet in a large steamer pot (filled with 1 inch of boiling water) instead of a skillet. Then, during the last five minutes of cooking time, fill the steamer basket with 1 pound of trimmed asparagus or 2 cups of broccoli florets. If you can't find sea bass, feel free to substitute grouper, snapper, cod, or even sea scallops if you like.
Uncooked branzino (sea bass) fillet(s)
1 pound(s), cut into 4 pieces
1 cup(s), thinly sliced (about 3 scallions)
Low sodium soy sauce
2 Tbsp, divided
1 Tbsp, fresh, minced
Cooked white rice
- Cut out a 12 x 18-inch rectangle of foil. Put the sea bass fillets on the foil; top with the scallions, 1 Tbsp of the soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.
- Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 Tbsp soy sauce, any juices, and the rice. Yields 1 fillet and 1/2 cup of rice per serving.