Sweet Asian Glazed Sea Bass

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Plan Z Phase: This is a Z2 (ZReduction) recipe.

Servings: Serves 2

Ingredients:

• 2, 6-8 oz pieces of sea bass. You can use any other meaty white fish too. Mahi mahi, cod, halibut, haddock and more. Follow the roasting times below for a fish 2” thick. For a thinner fish like tilapia cut your cooking times way back.
• 1 tsp of Truvia
• 3 Tbl of Bragg’s Aminos
• 3 Tbl of balsamic vinegar
• 1-1/2 tsp of fresh ginger root, grated (use a fine grater like a rasp/microplaner)
• 1 tsp of garlic (jar garlic will do fine)
• olive oil spray
• salt and pepper to taste

Instructions:

Preheat oven to 375 degrees.

In a small, shallow dish add the Truvia, Braggs, vinegar, ginger and garlic. Stir to combine.

Lightly spray the sea bass with olive oil spray. Season with salt and pepper.

If this fish has a skin side, put the fish in the marinade skin-side down. Put it in the refrigerator and plan to cook 20 minutes later. Don’t marinate too long. DO NOT THROW OUT THE MARINADE.

Heat an oven-proof sauté pan to medium high. Lightly spray with olive oil and put the fish in skin-side down. If your fish has no skin, put it in NON-marinade side down. This way you won’t scorch your marinated side.

Cook on medium high for 4 minutes (for the thinner fish make it 2-3 minutes). You want to get a nice brownish crust.

Then turn over and put into an oven and roast until done. If you don’t have ovenproof sauté pans you’ll have to transfer it to a Pyrex pan or other ovenproof model.

Most thicker fishes will take about 15 -20 minutes. Thinner fishes less. Think 7- 8 minutes per inch of thickness. Check to make sure it’s done. You want it cooked through and flaky but still moist. If you use sea bass it will be very moist.

While the fish is roasting you can gently heat the marinade just until it barely boils. Turn off. You don’t want to cook it long or the Truvia can get a tinny taste but you have to kill any bacteria left in the marinade.

When fish comes out of the oven you can serve it with a drizzle of the marinade.

On the side I did a simple sauté of baby bok choy, bell peppers and snow peas (pea pods). I sauteed this in a bit of vegetable broth and then added some Bragg’s. You can also serve Sriracha sauce on the side so your guests can drizzle a bit on. This sauce is HOT and has a bit of sugar in it so keep it small on dieter portions.  My husband loves Sriracha sauce. I just left it off and used salt and pepper. I was not in the mood for spicy.

The sweet flavor of the fish will come through and you’ll feel very happy.

Enjoy!

Cheers,