Apr 19, 2011

Fish w Soy Butter and Ginger Sauce

Time: 15 minutes 

Use any firm white fillets you like here, from sea bass to red snapper or grouper.

Salt and black pepper
3 tablespoons  corn or canola oil
4 (6-ounce) skinless fillets black sea bass, red snapper, or the like
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon minced green onions
1 tablespoon peeled and minced fresh ginger
2 tablespoons soy sauce


1.  Preheat the oven to 200°F. Preheat a large, heavy skillet over medium heat. Season the fillets with salt and pepper and add the fillets to the skillet. 

2.  Brown the fish on 1 side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm. 

3.  When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the garlic, onions and ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. Return the fillets to the skillet, along with any of their accumulated juices. 

4.  Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance). Serve with the pan juices spooned over the fish. 

4 servings

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