Sea bass with grapefruit salsa: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">A heavenly match.</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Basa is my white fish of choice and grapefruit is a prefect pairing for any fish.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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Revision as of 18:06, 24 November 2020
Random recipe review
A heavenly match.
5/5
Basa is my white fish of choice and grapefruit is a prefect pairing for any fish.
| Sea bass with grapefruit salsa | |
|---|---|
 |
| Sea bass with grapefruit salsa with peas and peppers | |
| Servings: | Serves 4 |
| Calories per serving: | 217 |
| Ready in: | 50 minutes |
| Prep. time: | 40 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
The tangy zest of the grapefruit cuts the delicate flavour of the sea bass perfectly.
Serve with peas and peppers
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the sea bass
- * 4 sea bass fillets
- * 7.5 cm (3") ginger root, peeled and julienned
- * 4 spring onions sliced on the diagonal
- * Fresh coriander to garnish
- For the salsa
- * Salt and freshly ground black pepper
- * 2 fresh green or red chillies (not too hot)
- * 1 grapefruit
- * 1 small red onion
- * Olive oil
Method
- Roast the chillies and remove the skins - see here for a how-to but with sweet peppers
- Remove the seeds and slice thinly into a bowl
- Peel the grapefruit and cut into segments, removing as much pith as possible, add to the bowl
- Cut the onion into very thin rings, add to the bowl
- Chill for 30 minutes
- Oil 4 sheets of tin foil (so the fish does not stick to it)
- Sprinkle half of the ginger and spring onions on the foil
- Season the bass with salt and freshly ground black pepper
- Lay the fish on the ginger and spring onions, then sprinkle the remaining ginger and spring onions over the top
- Wrap the fish so you have four individual parcels
- Place the parcels in the steamer over a pan of boiling water
- Steam for 8 minutes
- Discard the ginger and spring onions
- Garnish with coriander and serve with the salsa
Serving suggestions
Serve hot with peas and peppers
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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