Baked Chilean Sea Bass in Black Bean Sauce
The Best Northwest Places Cookbook (Volume 1). Delialah's, Vancouver, British Columbia. Sea bass is a delicate-flavored, firm-fleshed white fish.You can also use salmon, halibut, or flounder in this versatile recipe. Round out the meal with blanched asparagus and grilled red and yellow peppers.
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil (or more)
- 1 1⁄2
BLACK BEAN SAUCE
- 1⁄2cup freshly squeezed orange juice
- 1⁄4cup dry sherry
- 1⁄4cup sake
- 1⁄4cup oyster sauce
- 3 1⁄2
- 2tablespoons soy sauce
- 1 1⁄2teaspoons freshly squeezed lime juice
- 1 1⁄2teaspoons minced cilantro
- 1⁄2teaspoon minced garlic
- 1⁄2teaspoon minced ginger
- 1⁄2teaspoon minced jalapeno
- 1⁄2teaspoon cornstarch
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DIRECTIONS
- FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
- PREHEAT THE OVEN to 350°F.
- HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
- SET A PORTION of the fish onto each individual plate. If the black bean sauce has not thickened, boil until reduced slightly. Spoon the black bean sauce over and around the fish and serve.
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