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Ingredients
¼ cup each julienne-cut red bell pepper, julienne-cut scallions (green
onions),
julienne-cut carrot and diced red onion
2 tbsp rice vinegar
1 tbsp each thawed frozen concentrated orange juice (no sugar added)
and orange zest
1 tsp each grated pared gingerroot, vegetable oil and Chinese sesame
oil
2 sea bass fillets (1/4 pound each)
Method
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In small mixing bowl combine all ingredients except fillets and stir to
thoroughly combine; set aside.
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On microwavable serving platter arrange
fillets in a single layer; top each with half of the vegetable mixture.
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Cover with vented plastic wrap and microwave on Medium-High (70%) for 3
minutes, rotating platter ½ turn halfway through cooking.
-
Let stand for
1 minute, until fish is cooked through and flakes easily when tested
with a fork.
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MAKES 2 SERVINGS.
Notes:
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The zest of the orange is the peel
without any of the pith (white membrane).
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To remove zest from orange, use a zester
or vegetable peeler; wrap orange in plastic wrap and refrigerate for
use at another time.
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