This is a nice dish to serve during barbeque season. The dressing can be made a day ahead and chilled until ready to serve. (8 servings)
- 1/3 cup minced ginger
- 2 tsp. minced garlic
- ¼ cup red wine vinegar
- 2 Tbsp. rice or white wine vinegar
- 2 Tbsp. sherry
- ¼ cup honey
- ½ cup pineapple juice (or apple juice)
- 2 Tbsp. soy sauce
- 1 Tbsp. dried basil
- ½ tsp. red chili flakes
- 1 Tbsp. sesame oil
- 2 tsp. peanut oil
- 8-5 oz sea bass fillets
Whisk all together and set aside while grilling or steaming the fish. If grilling it is best to use a basket that has been sprayed with nonstick spray. Dress the fish just before serving.
Per Serving: Calories: 227 Protein: 27gm Fat: 6gm
Carbohydrates: 15gm Sodium: 378mg
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