Seared Citrus-Ginger-Soy Sea Bass with Long Meadow Ranch Sauvignon Blanc

My husband loves sea bass, and I wanted to be able to make him a nice sea bass dinner at home. I originally found a citrus-soy steamed sea bass recipe which over time has evolved into the recipe below. The flavors of this are delicate, and they enhance with over-powering the sea bass. I marinate the dish, and then cook the marinade while searing and cooking the fish. The marinade is then drizzled over the fillet. I also love to steam broccoli and pour sauce over that too; it is a delicious combination. Since sea bass can be pricey, this can be used for a sophisticated yet easy special occasion meal. Or you can watch for sea bass to be on sale. Of course, if you make this in lieu of going out to a nice dinner it becomes a lot more affordable. I purchased two 7 oz. sea bass fillets at Whole Foods. Each fillet was roughly 2 inches thick; adjust cooking times for your sea bass based on its thickness. I have also provided instructions as to how to tell when the sea bass is done.


The first time I made this I used half orange juice and half pineapple juice. Since then, I saw the Safeway in my neighborhood sells small cans of Dole pineapple orange juice in the juice aisle. This was a less expensive alternative that I can use just for this recipe without having two open jugs of juice in the fridge.

WINE: 2009 Long Meadow Ranch Sauvignon Blanc, Rutherford (Napa)
http://www.longmeadowranch.com/
Sauvignon Blanc is an easy pairing with this dish. Like the fish, the Long Meadow Ranch Sauvignon Blanc is delicate which balances nicely with the flavors of the fish. This light and refreshing wine almost has an effervescence when it comes out of the refrigerator. Its grassy and melon notes complement, without competing with the fish.

RECIPE: Seared Citrus-Ginger-Soy Sea Bass
Servings: 2

Ingredients:
• 1 cup pineapple/orange juice or ½ cup pineapple juice and ½ cup orange juice
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 3 tbsp. finely chopped peeled fresh ginger
• 1/8 teaspoon cayenne pepper
• 2 tbsp. sesame oil, divided
• 2 sea bass fillets
• chopped green onion, to taste

Directions:
1. Mix together juice, soy sauce, garlic, ginger, cayenne pepper and one tbsp sesame oil.
2. Add fish and turn to coat all sides.
3. Refrigerate for ~2 hours.
4. Remove fish from refrigerator about 5 minutes before cooking.
5. Heat a cask iron skillet (or normal skillet if you have don’t have cask iron) with one tbsp of sesame oil over medium high heat until skillet sizzles when drops of water are flicked in.
6. Turn broiler on.
7. Swirl oil in skillet if necessary so it spreads. Add fish to skillet. If skin is still on fish, put in pan skin side up. Pour the marinade from fish into a small sauce pot.
8. Bring marinade to a boil. Boil for 2 – 3 minutes then reduce to simmer until fish is done.
9. Cook fish in skillet for a couple minutes or until bottom begins to brown.
10. Slide the skillet into oven under broiler (if your skillet is not oven safe, transfer to a cooking sheet). I leave rack in the second position in oven.
11. Broil 3-4 minutes watching to make sure it does not burn on top or on the bottom. Flip early if it looks like it will burn.
12. Flip the fish over and continue broiling for another couple minutes. If necessary or if desired, turn fillet on its side so it does not burn. This actually works nicely if your fillet is thick to sear the sides as well as top and bottom. Sea bass is done when a toothpick slides in and out of the thickest part without resistance.
13. Plate fish and drizzle sauce over top. Pour remaining sauce into bowl and have available at table.
14. Sprinkle with green onions.

RECIPE: Citrus-Ginger Soy Broccoli

Ingredients:
• One bunch of broccoli
• Cooked marinade used for Sea Bass

Directions:
1. Trim broccoli into florets.
2. After fish goes into oven, steam broccoli in the microwave for 4 minutes.
3. Plate broccoli and fish. Drizzle cooked marinade over broccoli and fish.