Last week at the Harvester’s building, Captain Bois arrived with a tote full of fresh black sea bass. While the processing crew got to work unloading, cleaning, and filleting the catch, the kitchen team quickly snagged a few fillets to whip up lunch for everyone.
Wanting to keep the meal light but packed with flavor, the kitchen whipped up a zesty Asian-style marinade with citrus, salt, and a touch of sweetness. They cooked the fish to perfection, made a rich sauce from the marinade, and served it with jasmine rice and bok choy.
The crew sat down together, enjoyed the delicious meal, and unanimously declared it a hit!
RECIPE
Makes 4 servings
Ingredients:
3/4 cup of soy sauce
Juice of one orange
1/4 cup of honey
2 tablespoons toasted sesame oil
1/8 minced shallots
1 pound Chatham Harvester’s black sea bass filets
2 tablespoons of vegetable oil
1 tablespoon of cornstarch
Directions:
1. In a bowl, combine the soy sauce, orange juice, honey, sesame oil, and shallots. Whisk until well blended.
2. Place the black sea bass fillets in a glass dish and pour the marinade over them. Cover and refrigerate for 30 minutes, or up to 4 hours.
3. When ready to cook, heat vegetable oil in a large non-stick pan over medium heat.
4. Remove the sea bass from the marinade and place the fillets in the pan, skin side up. Cook for 3 minutes, then flip and cook for another 3 minutes. The fish should reach an internal temperature of 145°F.
5. While the fish is cooking, pour the leftover marinade into a saucepan and bring it to a rolling boil over medium heat. Reduce the marinade by half, about 5 minutes.
6. In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Whisk this mixture into the marinade and simmer for about 2 minutes to thicken.
7. To serve, plate the black sea bass over rice and steamed bok choy (or another vegetable of your choice).
8. Drizzle the thickened marinade sauce over the dish.
Enjoy!
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