- 3 lbs chilean sea bass
- Whole Foods Thai Ginger Marinade
- Ginger Miso Dressing
- 1 yellow squash
- 1/2 red onion
- 1 bunch asparagus
- 1 bunch bok choy
- 1 inch piece of ginger, grated
- juice of 1 lime
- 1/2 cup chopped cilantro
- 2 bundles whole wheat udon noodles
This dinner was so nice, light & yummy. The perfect dinner on a warm day. Forgive the plating, by the time we ate last night we were so ravenous that esthetics went out the window. Seriously, you can see we used a fork to portion out the fish, definitely not pretty. The flavors were still there and we were all part of the clean plate club.
This dinner started with a surprise visit from Av, the perfect excuse to make a family dinner and fulfill my craving for sea bass.
I usually use salt, pepper & EVOO for flavoring, but today I opted to try one of Whole Foods new marinades, Thai Ginger. From there the wheels were spinning. I headed over to the veggie section, grab some bok choy, yellow squash, asparagus & cilantro. I have the rest of the ingredients back at the house.
I coated the fish with marinade when I got home, threw it in the fridge and went about my day.
Preheat grill on high. You’re going to want your grill very hot so that the fish doesn’t stick to it.
While grill heats up, dice your squash & onions. peel & grate ginger. cut asparagus into 1 inch pieces. rinse & remove base of bok choy. chop cilantro. Add all ingredients to a medium sized bowl, drizzled with EVOO, a dash of sea salt & black pepper. Bring water to a boil for noodles
Heat large sauté pan on high.
Set fish on grill, cook for 6-8 minutes per side. make sure fish is thoroughly cooked. it should be white throughout
meanwhile add ginger & all veg, except bok choy to saute pan, tossing occasionally. Cook for 5 minutes, add bok choy, cook until wilted and veg is fork tender. drizzle with lime juice
cook noodles for 5 minutes, drain. in a small bowl toss noodles with chopped cilantro & ginger miso dressing to coat
Once your fish is thoroughly cooked, you’re ready to enjoy!