Customer Recipe: Sea Bass with Citrus & Soy

March 12, 2015

Our first recipe submission comes to us from friend of the store, Laura Allen. She whipped up this light and healthy meal with fresh Sea Bass purchased from us. Because Laura was chosen to be featured, she'll enjoy 15% off her next purchase! Scroll down to see how you can earn 15% off, too, and be the talk of the town!

Sea Bass with Citrus and Soy (Bon Appetit, March 2002)
Makes 4 servings

Ingredients
1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons sesame oil
1/8 teaspoon cayenne pepper
4 6-ounce sea bass fillets
Chopped green onions

Preparation
Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.

Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

A Note from Laura: I added cornstarch at the end to the sauce to thicken and then served it with sautéed spinach (coconut oil and shallots) and mashed cauliflower.  


We will be featuring customer submitted recipes on our blog and social media on a regular basis. If you would like to be featured, send us an email with your recipe, any pertinent notes and photos of the final dish. As always, more is better so if you have photos of the cooking process or one of yourself, please include them. Be sure to specify which products were purchased at The Organic Butcher. Send all submissions to mclean@theorganicbutcher.com.

If your recipe is chosen, you'll receive 15% off your next purchase!

  

  

Also, don't forget to tag us (@theorganicbutcherofmclean) on your Instagram photos.




Leave a comment


Also in Butcher's Blog

Confit Baby Octopus Recipe
Confit Baby Octopus Recipe

November 09, 2018

Simple and delicious recipe of Confit Baby Octopus.

Continue Reading

A Farm-Fresh Autumn Dinner
A Farm-Fresh Autumn Dinner

September 27, 2018

It’s officially fall! Enjoy this list of recipes that make up our ideal Autumn farm-fresh dinner featuring seasonal and locally sourced ingredients. We love these recipes for their simplicity, not to mention they all cook at the exact same temperature for a fool-proof and impressive lineup to ring in the season with friends. 

Continue Reading

All About the Picanha Cut + Cooking Tips
All About the Picanha Cut + Cooking Tips

August 02, 2018 2 Comments

Picanha is one of the lesser known pieces of beef in the United States. In Brazil and other parts of South America, it is quite prized - and for good reason.  It’s delicious.  The picanha is a sirloin cap (also called rump cover, rump cap or coulotte).  The meat itself is lean with very little inter-muscular fat but it is cut leaving the hardy fat cap on, which allows it to baste in its own delicious fats while cooking. 

Continue Reading