Recipe by Marla Swoffer
Ginger, garlic, and pungent seasonings are "seared" into cooked fish with hot oil. Traditionally, peanut oil is used but my husband found that the olive oil/butter combination is the most flavorful. He prefers using "bony fish" like largemouth bass or rockfish, but it also goes well with seabass fillets.
- 1 lb whole fish (or firm fillets)
- 1⁄2 cup green onion, minced
- 1⁄4 cup ginger, minced
- 4 garlic cloves, minced
- 3 tablespoons parsley or 3 tablespoons cilantro, chopped
- 1⁄2 cup olive oil
- 1⁄4 lb butter
- soy sauce, to taste
Directions See How It's Made
- Grill or steam fish until cooked.
- Remove fish to glass baking dish or serving platter.
- Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions.
- Heat 1/2 C olive oil and cube of butter.
- Pour over fish to ignite flavors throughout.
- Add a touch of soy sauce to finish.