A delicious combination of Asian Seabass With Escarole unexpectedly came together and I had to post it.
While recently shopping I found some very nice looking Chilean Sea Bass (Costco). I love an Asian Style sauce with Sea Bass. I had picked up some Escarole as well and this dish just came together – real time. The Escarole was prepared in a traditional Southern Italian way and always makes an excellent side dish. The fusion of Eastern and Western styles here turned out to be superb and hence – here it is on Oceanbrz.
This preparation will serve 2 hungry adults, with leftovers of the side of Escarole.
Ingredients
- 1.5-2 Pounds Sea Bass
- 1/4 Teaspoon Ginger Powder
- 1 Teaspoon Sesame Oil
- 1/3 Cup Citrus Ponzu Sauce
- 2 Tablespoons Tamari Soy Sauce
- 1 Teaspoon Honey
- 3 Cloves Garlic Minced
- Sprinkling of Sesame Seeds (opt)
- Head of Escarole
- 2 Tablespoons Olive Oil
- 15 Oz Can of Lentils
- 2 Tablespoons Grated Parmigiano Reggiano
- 1/4 Teaspoon Oregano
- Salt to taste
- Pepper to taste
- 1/3 – 1/2 Cup Water (opt)
Directions
Asian Sea Bass Preparation:
Rinse fish under cold water, place in a pyrex baking dish (8x6x2 or larger if needed – fish filets should not touch each other). Mix together Ginger Powder, Sesame Oil, Ponzu Sauce, Tamari Soy Sauce, Honey, and 1 clove of Garlic until smooth and add to Pyrex. If there is time – I leave the fish to absorb this for an hour with an occasional spooning of the liquid over the top of the fish. I then steam the fish at 215 degrees for 10-15 minutes or until the fish reaches an internal temperature of 130 degrees. If you do not have a steam oven there are options. These options require that you add 1/3-1/2 cup of Water to the sauce mixture to thin it out. Then the fish can be fried in a pan (with the sauce mixture) with the lid on until it reaches an internal temperature of 130 degrees. Or it can be baked in an oven at 250 degrees but if baked cover it with tin foil to maintain the moisture in the Pyrex, again until the fish is at an internal temperature of 130 degrees.
Escarole Preparation:
Clean and chop the Escarole. Steam until tender and wilted. I use a steam oven however you can do this step in a pot with a cup or two of salted water. Next, in an empty pot, add Olive Oil, and 2 Cloves of Garlic (or more…) and Sauté on Med heat until golden (not brown) – this should take only a minute. Add Escarole, Oregano, Salt (opt.), Pepper and continue to Sauté on low. Rinse Lentils in a strainer. Add Lentils to pot. Simmer for 5 minutes. Remove from heat. Add Parmgiano Cheese. Leave with lid on until ready to serve. This side dish is the classic way to prepare Escarole and is very versatile and delicious.
To plate, first add your desired amount of escarole to a dinner bowl, place fish filet on top. Spoon sauce over fish and into bowl. Sprinkle sesame seeds (toasted or not) over the top.
Spicy Option: This can easily become a spicy sauce if you add roughly a tablespoon of a finely chopped Serrano Pepper. I’d increase the honey to 2 teaspoons with this preparation.
You can freely use more Garlic if desired in either the Escarole preparation or the Fish preparation (double it if you love Garlic!).
If you are interested in fantastic fish dishes, this one also posted on my website is loved by every single person who tries it.
2 Responses
Sweet Mutha-0-Jesus!
That ain’t no Ponzu Scheme,
it’s a reelphishdeal!
and as they say on the pampas
“if there’s grass on the greens –
putt”
There it is – Oceanbrz-ers! MR. DEADBOB IS BACK. I’m gonna have to hire him for some poetry soon to get another “My Music” song out. But he did get his last line wrong…”if there’s grass on the greens – smokem!”