Brown-Bagged Sea Bass with Papaya Salsa

posted by RisaG 05-19-100 6:08 PM

* Exported from MasterCook *
Brown-Bagged Sea Bass with Papaya Salsa
Recipe By : Off the Eaten Path by Bob Blumer
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees Fish & Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
sea bass:
2 tbsp. olive oil -- or olive oil spray
2 lunch-size brown paper bags
2 (6 oz.) fillets sea bass
1 tsp. freshly ground black pepper
1 tbsp. soy sauce
1 tbsp. freshly squeezed lime juice
1 1/2 tbsp. ginger -- freshly grated

papaya salsa:
1 ripe papaya -- seeded and diced*
2 scallions -- trimmed & diced
1/4 cup cilantro (lightly packed) -- chopped and stemmed
2 tbsp. freshly squeezed lime juice
2 tbsp. red bell pepper or red cabbage (for color) -- finely chopped
1 jalapeno chile pepper -- seeded and minced

For sea bass: Preheat oven to 425F.

Drizzle 1 tbsp. olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil.

Rinse fillets, then pat dry. Pepper both sides (no salt).

In a small bowl, mix soy sauce, lime juice and ginger.

Set bags on their broad side and place one fillet inside each bag. Then, using a tablespoon, reach into the bag and spoon half of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags. Roll up the open ends, and tightly crimp to seal shut.

Bake on a cookie sheet for 10 minutes. Remove and serve immediately. Instruct guests to slit open bags, peel back the paper, and spoon Papaya Salsa on top.

For salsa: Combine all ingredients in a bowl and toss. Set aside and serve at the table with the sea bass.
Notes : Book notes: * if you can't find papaya than use a mango. Make sure to peel the fruit first.

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