Salt, white pepper and pinch of sugar, to taste
Mix ingredients together and let marinate at least 45
4 8-oz fillets Chilean sea bass
2 oz soy sauce
3 cloves minced garlic
1 tsp black pepper
1/2 tsp sugar
Whisk together soy sauce, garlic, pepper and sugar and
marinate fish for 3-5 minutes. Bake at 350 degrees in a
preheated oven for 18-22 minutes. While fish is cooking,
prepare creamed spinach.
3 oz. butter
1 small onion, finely diced
2 tsp. minced garlic
1 pkg. frozen chopped spinach, thawed
1 small can sliced mushrooms
1/2 tsp. ground fennel
1/2 tsp. ground nutmeg
1 T flour
1/2 C heavy cream
2 T parmesan cheese
Salt and pepper to taste
Gently sauté onion and garlic in butter until
transparent. Add spinach, mushrooms, fennel, and nutmeg.
Cook 3 minutes. Stir in flour and cook 2 more minutes.
Add heavy cream and simmer 6-7 minutes. Mix in parmesan
cheese. Simmer 2 more minutes. Stir and taste. Add
more fennel, nutmeg or garlic as necessary and finish
with salt and black pepper. Keep warm.
TO FINISH DISH: Place one quarter of creamed spinach (or
substitute plain sautéed spinach) on each of plate.
Center cooked fish on top of spinach and spoon salsa on
top of fish.