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Brown-bagged Sea Bass with Papaya Salsa

Sea Bass

Sea Bass

July 24, 2000
Web posted at: 2:49 p.m. EDT (1849 GMT)

Ingredients:
  • 2 tablespoons olive oil, or a lesser amount of olive oil spray
  • 2 lunch-size brown paper-bags
  • 2 (6-ounce) sea bass fillets
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 1/2 tablespoons freshly grated ginger, peeled before grating

To prepare:

1. Preheat oven to 425 degrees Fahrenheit

2. Drizzle 1 tablespoon of oil over the outside of each bag and rib it in with your hand until all surfaces of the bag have absorbed the oil.

3. Rinse the fillets, then pat dry. Pepper both sides.

4. In a small bowl, mix soy sauce, lime juice, and ginger.

5. Set bags on their broad side and place one fillet flat inside each bag. Then, using a tablespoon, reach into the bag and spoon half of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags, roll up the open ends, and tightly crimp to seal shut.

6. Bake on a cookie sheet for 10 minutes. Remove and serve immediately. Instruct guests to slit open bags, peel back the paper and spoon Papaya Salsa overtop.

Papaya Salsa

Ingredients:
  • 1 ripe papaya (ripe = slightly soft to the touch), skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, substitute a mango.
  • 2 scallions, trimmed, then diced
  • 1/4 cup lightly packed cilantro, chopped, stems removed before measuring
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons red bell pepper or red cabbage (for color), finely chopped
  • 1 jalapeno chili, seeds and membranes removed, minced

To prepare:

Combine all ingredients in a bowl and toss. Set aside and serve at the table with the sea bass.

music to bag by: James Brown. 20 All-Time Greatest Hits.
recommended wine: Voignier (pronounced "V-N-A")



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