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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds! Ingredients:
1 1/2 tablespoons peanut oil |
3 garlic cloves, minced |
3 scallions, chopped |
1 habanero pepper, minced |
1 teaspoon fresh gingerroot, minced |
2 tablespoons sugar |
2 tablespoons tamari soy sauce |
1 tablespoon white wine |
3 tablespoons catsup |
1 teaspoon white vinegar |
1 teaspoon sesame oil |
2 tablespoons water |
4 bass fillets |
3 scallions, chopped |
Directions:
1. Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
2. Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
3. Pour sauce on the bass filets. Garnish with chopped scallions.
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