Saturday, March 2, 2013

Pan-Roasted Sea Bass with Ginger and Curry

If you only have 15 minutes but want to make an amazing meal. I have the recipe for you! You can use any thick cut whitefish, like Halibut or Sea Bass. It takes under 15 minutes, and 5 ingredients to make, and it will shock your family how amazing it is, they will think you slaved in your kitchen all day long.  I really wish I had better pictures. Words cannot describe the yummy flavors in this dish. The Caramelized Ginger sends your taste buds into another dimension. Another A+ from the family. Enjoy!

Pan-Roasted Sea Bass with Ginger and Curry
adapted from Gourmet | September 1999

2 teaspoons peeled chopped fresh ginger
1 teaspoon curry powder
2 (6 ounces) pieces center-cut Sea Bass fillet, patted dry
1 tablespoon olive oil
3 green onions, chopped

Stir together ginger and curry and season with salt and pepper. Pat spice mixture onto the sides of sea bass.
Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook Sea Bass, covered, 5 minutes. Turn Sea Bass over and cook, covered, until just cooked through, about 4 minutes more.
Serve topped with chopped green onions. I served it over my ginger fried rice. 

1 comment:

  1. This looks restaurant ready. Really beautiful.


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