Sea Bass with Lime Ginger Sauce

"A flavorful, light-tasting sauce that works well with rice and fruit salad for a summer dinner."
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Ready In:




  • Grate the zest from the lime and extract the juice.
  • Combine the zest and juice with the ginger, soy sauce, oil, garlic, red pepper, and black pepper.
  • Coat the fish with the sauce and broil or grill 3-4 minutes per side, rebasting several times.

Questions & Replies

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  1. I took my fellow Aussie's advice, and reduced the soy (to 1 tablespoon). And, as we didn't have any chilli flakes, added 1 tablespoon of sweet chilli sauce. We bought a couple of whole Trevally (no Sea Bass avaiable),skinned them, slashed them to the bone, brushed them with the mix and broiled them. Fantastic. I'm not much of a fish eater, but thought it was the best fish I had eaten in YEARS!
  2. This was quite nice. I enjoyed the mixture of flavours. I found the flavour a little bit too strong though, maybe too much soy sauce for me. It overshadowed the lime and ginger flavours too much. I found it difficult to eat the whole piece of fish because of this. I would like to reduce the soy sauce to just a few drops next time.
  3. i make this often. my husband doesn't like fish that much, but loves this. it's very tasty!
  4. I found that I needed a little more lime in the end, not because of the taste, but because of the quantity of juice, I think limes must be smaller where I'm from! I have to say,this is really one of the best recipes I've tried, everyone loved it! I stuffed the sea bass with red peppers and mushrooms and lined the inside with a bit of whole grain mustard. Really easy and very tasty. I served the seabass with some Carribean style rice and peas - but very "coconutty", went down as a great side dish. Thanks for sharing.
  5. This fish was fantastic!! The best we've ever had. It was really easy to prepare and we made it exactly as directed. The only thing I might do to cut down on prep time would be to buy minced garlic and onion.



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