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Striped Bass in
Ginger Vinaigrette
You could also use red snapper in this recipe.
Serves 4
INGREDIENTS
One
1/4 cup rice wine vinegar
1 cup
2 tablespoons soy sauce
2 tablespoons dark sesame oil salt
freshly ground white pepper
4 striped bass fillets, 6 ounces each
1 bunch cilantro or Italian parsley, roughly chopped, plus a few whole leaves for garnish
1/4 cup toasted sesame seeds for garnish
METHOD
1Mince ginger and shallots in bowl of food processor fitted with multipurpose blade.
2Add vinegar, olive oil, lime juice and soy sauce to ginger and shallots. Pulse for a few seconds to combine.
3Turn food processor to the lowest speed and add the sesame oil and salt and pepper to taste through the feed tube.
4Season the striped bass on both sides with salt and pepper. Grill it over high heat until lightly done or sauté it in a little butter and oil. Striped bass fillets that are only 1/2 inch thick take only 1 to 2 minutes on each side.
5Just before serving, mix the cilantro or parsley into the vinaigrette. (This prevents the herbs from turning dark.)
PRESENTATION
Make a pool of the ginger vinaigrette on dinner plates at room temperature. Top with the grilled fish. Garnish with the toasted sesame seeds and a few cilantro or parsley leaves.
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THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER:
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•Defects other than manufacturing defects.
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