Sea Bass With Green Beans Recipes

GREEN BEAN AND BASS POUCHES

Steps:

• Preheat the oven to 425 degrees F.
• Cut off 4 large rectangles of foil, 16 to 18 inches each. Put a piece of the foil on a baking sheet and spread the other 3 across the countertop. Scatter 1/4 of the beans, peppers, and bok choy in the center of each piece of foil. Arrange 3 slices of ginger on top of each vegetable stack. Combine the coriander, seafood seasoning, and a few grinds of black pepper in a small bowl, then sprinkle the mixture over the top of the fish. Arrange the fillets over the vegetables.
• In a small bowl combine the hoisin with the orange juice, then drizzle the sauce evenly over the fish. Sprinkle with the scallions and cilantro and fold the long sides of the foil up over the fish. Roll the foil down a few turns to secure, then roll in the short sides to close the packet. Once the packets are formed you should be able to line them up on a large baking sheet. Bake until the fish is just opaque (open 1 packet to check), about 15 minutes. Remove the baking sheet from the oven and transfer the pouches onto serving plates. Open the pouches, and serve.

SEA BASS WITH ROASTED TOMATOES AND GREEN BEANS

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine tomatoes, onion, and garlic on prepared sheet. Drizzle with extra-virgin olive oil; toss to coat. Spread in even layer. Sprinkle generously with salt and pepper. Roast until onion begins to brown, stirring occasionally, about 35 minutes.
• Remove baking sheet from oven; increase temperature to 450°F. Mix beans, curry and ginger into tomato mixture; top with fish. Sprinkle fish with salt and pepper. Spoon some tomato mixture over fish. Roast until fish are just opaque in center, about 18 minutes. Transfer fish to plates, spooning tomato mixture over.

SEA BASS WITH GREEN BEANS

Steps:

• Pat fish dry with paper towels. Cut fish into 2 x 1/2-inch slices. Toss fish, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon salt, the gingerroot and white pepper in medium bowl. Cover and refrigerate 20 minutes. Snap green beans into halves. Cut green onion diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch and the water. Mix sugar and 1/4 teaspoon sesame oil.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add fish stir-fry gently 2 minutes or until fish turns white. Remove fish from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add green beans, garlic and 1/2 teaspoon salt stir-fry 1 minute. Add broth heat to boiling. Cover and cook 2 minutes. Stir in cornstarch mixture cook and stir until mixture thickens. Add fish and green onion cook and stir gently 30 seconds. Gently stir in sesame oil mixture.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.