Skipjack’s Gingered Sea Bass

“Skipjack’s is always one of my favorite stops when visiting Boston. Owner Jeff Senior specializes in seafood, all things local and all things in the family. They do a great job with our Chardonnay, so I asked Beth Senior to share one of her favorite pairings. This is sure to become a favorite at your house as well.”

– Pennie Haase, AVV’s National Marketing Director and Northeast Regional Sales Manager

*Base marinade:
½ pound sugar
2 cups soy sauce
½ cup saké
¼ cup mirin (a rice wine similar to saké but sweeter)
¼ cup garlic, chopped
¼ cup ginger, rough chopped

1 cup base marinade*
1 tablespoon fresh ginger, grated coarse
4 6-ounce sea bass portions

To prepare base marinade, combine all ingredients in a sauce pot and simmer at low heat for one hour. Strain and chill marinade until it reaches room temperature.

Combine base marinade and 1 tablespoon fresh ginger, add fish and marinate in refrigerator overnight (maximum of 24 hours).
Remove fish from marinade and drain excess.

Pre-heat oven to 400’. Place marinated fish in a Pyrex dish with ½ cup water in the bottom.

Bake for 15-18 minutes. After 15 minutes, test with a skewer for doneness.

Serve with your favorite stir fried vegetables.

Serves 4.