Asian flavors come together in this delicious week night dish. You can make this restaurant-worthy dinner at home. It may sound fancy, but it's simple!
Sometimes you need a quick dinner and that is why I love to cook fish during the week. Fish just takes a few minutes to cook, and with a nonstick skillet or griddle, searing, flipping, and clean up is much easier.
I am lucky that my family eats fish. It is a welcomed change from chicken, which my daughter says I cook too much of. Are you guilty of that too? With healthy meals in mind, I try to come up with recipes that are flavorful and not boring. This ginger teriyaki sea bass is all that. Pair this fish with wasabi broccoli slaw and you have a winning combination. The broccoli slaw gives the crunch that I crave sometimes, and the heat from the wasabi gives the slaw just enough kick.
The teriyaki sauce helps give the fish a beautiful golden brown color, and garlic and ginger flavors still come through.
Using packaged broccoli slaw is a huge time saver. Even if I were to make this from scratch using a food processor, the time I'd spend prepping everything and cleaning up wouldn't be worth it to me during the week. You can make this slaw a couple of hours in advance without hindering the crunch factor.
Sea bass is generally available around the middle of March. Halibut makes a good substitution if you can't find sea bass. It too is available in mid-March. You can also use salmon, which is available year around. I hope you try this.
Until next time, friends. XO!
Ginger Teriyaki Sea Bass with Wasabi Broccoli Slaw
Serves 4
Marinade for Fish
4 six to eight-ounce sea bass or halibut
3 garlic cloves, finely chopped
2 tablespoons fresh lime juice
2 teaspoons freshly grated ginger
1 tablespoons olive oil
Kosher salt
Store-bought teriyaki sauce (I used Kikoman's Teriyaki Baste and Glaze)
Broccoli Slaw
3 cups broccoli slaw
2 tablespoons mayonnaise
1 teaspoon wasabi paste (I used S&B prepared wasabi in tube)
1 tablespoon unseasoned rice wine vinegar
1 tablespoon honey
Kosher salt to taste
White pepper (optional, to taste)
Method
Combine chopped garlic, grated ginger, lime juice, and olive oil. Place sea bass in a resealable food bag, or in a baking dish, and add marinade. Marinate fish for 30 to 45 minutes.
While fish is marinating, combine mayonnaise, wasabi paste, rice wine vinegar, and honey. Add broccoli slaw and mix well. Season with white pepper and Kosher salt to your taste. Cover and refrigerate.
Heat non-stick griddle or pan over medium high heat. Pat fish with a paper towel, but don't wipe away the ginger and garlic. Season fish on both sides with Kosher salt. Spoon or brush the top of the fish with teriyaki sauce, place top side down on pan and cook for 5 to 6 minutes, depending how thick the fish is. Meanwhile, brush some teriyaki sauce on the side that's facing up. Flip fish and brush with teriyaki sauce. Cook for another 5 to 6 minutes. Squeeze lime juice over the fish. Serve with wasabi broccoli slaw.