Today I picked up a package of wild caught Chilean Sea Bass and decided to make a fish Friday meal out of it. The Chilean Sea Bass was actually harvested in the clean waters off the coast of Australia and quick frozen.
For the recipe below, I quick thawed the fish according to the instructions on the back of the package. Chilean Sea Bass in packages of 8-ounces makes about three average servings.
The 8-ounces of fish fit nicely in a vintage one-liter oval baking dish.
Baked Orange Ginger Chilean Sea Bass Recipe
Ingredients
- Chilean Sea Bass in portions, 8-ounces (defrosted)
- 2 Teaspoons of Brown Sugar
- 1-2 Teaspoons of Orange zest, minced
- Fresh Orange juice from one half orange
- 2 Tablespoons of Soy Sauce
- 1 Tablespoon of Minced Fresh Ginger
- 1 Tablespoon of Olive Oil
- Salt and Pepper as desired
Directions
- Preheat oven to 350 degrees. Season sea bass with salt and pepper and rub olive oil over each side. Place fish into a deep 1-liter baking dish or pan.
- Zest the orange peel then squeeze the juice out of one-half orange. Cut the orange zest into smaller pieces. Combine the orange zest, orange juice, fresh ginger, brown sugar and soy sauce. Mix well and pour over fish.
- Bake for approximately 7-8 minutes per inch of fish. Fish is done when lightly opaque and truculent in the center.
- After plating the meal, you can slice the leftover half of an orange to garnish the fish.
After using a zester kitchen tool, I cut the orange zest down into minced pieces.
I used the back of a spoon to peel the fresh ginger before mincing it.
The finished product comes out of the oven hot and tasty.
Colossal Shrimp and Thai Mango Salad Kit
I decided to make this a fish and shrimp meal, so I added a 12-ounce package of colossal shrimp which I quickly cooked up in a pan. I liked the big size of the colossal shrimp.
The salad was a Thai Mango chopped kit consisting of broccoli stalks, kale, green cabbage, Brussel sprouts, dried mango and sunflower seeds, etc. One word of caution here is that the zesty Thai Sweet Chili Vinaigrette which came with the kit is very hot. So, only add a little bit until you taste it on the salad. I, also, added some small red cherry tomatoes to the salad.
Ending Notes on Meal Blog
The fish meal was very tasty, flavorful in orange and ginger, and low in carbohydrates. Everyone at the table enjoyed the fish and shrimp meal. Of course, you can always add rice or another vegetable to the meal if you like but we like to keep the carb count low.
