Soy Poached Striped Bass
Don't confuse striped sea bass with the freshwater varieties that inhabit your local lakes. These are wild, mild-tasting and the most fished-for on the eastern seaboard. Every year when striper season hits, businesses in coastal towns from Boynton Beach to Boston suddenly find themselves shorthanded as avid angler ditch work and take to the waves. Stripers are not only popular, they're a great sustainable choice too; after populations crashed int he 1980s, reformed fishing practices allowed the striped bass to come roaring back and they're classified as sustainable by NOAA, which monitors the size of coastal fish populations. Pick up a couple of these guilt-free fillets and try poaching them in soy sauce. Add ginger or the juice of a couple of Mandarin oranges to pump up the flavors.
1½ pounds striped bass fillet
⅓ to ½ cup good soy sauce
2 teaspoons sugar
About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
1 dried or fresh chili pepper (optional)
Combine the soy sauce, water, sugar, scallions, chili (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162