HONEY-GLAZED STRIPED SEA BASS DINNER

HONEY-GLAZED STRIPED SEA BASS DINNER

Ingredients:
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon sesame oil

Directions:
2 10-ounce boxes rice pilaf
1 12-ounce frozen steam-in-the-bag green beans
1 12-ounce frozen steam-in-the-bag asparagus tips
2 tablespoons butter
Salt and freshly ground black pepper to taste
8 teaspoons sesame seeds, toasted
1. Rinse the fillets and pat dry. Add the honey, soy sauce, and sesame oil to a
gallon-size plastic food bag; seal and squeeze to mix well. Add the fillets to the
bag, seal the bag, and, being careful not to break the fillets, turn the bag several
times to coat them with the marinade. Refrigerate and let marinate for 1 hour.
2. Preheat the oven to 425°F. Place the fillets side by side on a jellyroll pan or
baking sheet. Bake for 12 minutes, or until opaque.
3. While the fish bakes, prepare the rice pilaf, green beans, and asparagus tips
according to the package directions. Drain any excess moisture from the bags
holding the green beans and asparagus; add 1 tablespoon of butter to each bag,
allow the butter to melt, then hold the bags closed and turn to coat the vegetables
inside with the butter.
4. Add a fillet to each dinner plate, along with a helping of the rice pilaf, green
beans, and asparagus. Season with salt and pepper to taste. Sprinkle 2 teaspoons
of toasted sesame seeds over all of the food on each plate.
SMOTHERED WHITEFISH
You can use the Onion Marmalade (see recipe in Chapter 2) in this dish instead of
the caramelized onions, if you prefer.
Yields 4 servings
4 6-ounce whitefish fillets
Salt to taste
Pepper to taste