Chilean Sea Bass with Lemon Soy Sauce
1/2 cup soy sauce
1/2 cup sugar
1/2 cup medium-sweet Sherry
6 cloves garlic, peeled and crushed
6 quarter-size slices ginger, unpeeled and fresh
1 1/2 lbs Chilean sea bass, skinned
2 Tbsp fresh lemon juice
1 Tbsp minced green onion
2 tsp toasted sesame seeds (optional)
In a 2-cup glass measuring cup, combine the soy sauce, sugar, and Sherry. Cover and microwave on high for one minute; stir to dissolve sugar. Add garlic and ginger.
Marinate sea bass in one half of mixture for 20 minutes. Bring remaining sauce to boil and reduce to about 1/3 cup. Remove garlic and ginger and stir in lemon juice, green onions, and sesame seeds; set aside.
Grill or broil sea bass until done (about 10 minutes per inch of thickness.) Remove to serving plate and top with sauce.
Makes 4 servings
Allergy Warning: Contains fish and wheat and soy