Sea Bass in Cilantro
Submitted by baldeagle
Sea bass fillets soaked in cumin-spiced milk, topped with a cilantro and green chile sauce, then baked in foil packets. Mexican-style fish that stays flaky and moist every time.
YIELD
8 servingsPREP
90 minCOOK
30 minREADY
2 hrsThis Mexican-inspired sea bass gets a cumin-milk soak that tames any fishiness and leaves the flesh silky and mild before it ever hits the oven.
After marinating, each fillet gets wrapped in foil with a spooned-on sauce of sauteed onions, green chiles, and fresh cilantro.
The foil packets trap all that steam and flavor inside, so the fish bakes up flaky and moist with zero chance of drying out.
Serve with lemon or lime wedges and let people tear into their own little packet at the table. It feeds eight, works just as well with red snapper, and the whole process feels like a little gift-wrapped surprise on every plate.
Pro Tips
- Don’t skip the milk soak. That full hour in cumin-spiced milk draws out any strong fish flavor and seasons the flesh from the inside out.
- Seal the foil packets tightly with no gaps. The steam inside is what keeps the fish moist and cooks it evenly.
- Pat the fillets dry after draining the milk. Excess moisture dilutes the cilantro-chile sauce.
- Red snapper is a great swap if sea bass is hard to find or pricy at your market.
Ingredients
Directions
Bass Or Red Snapper fillets should be cut into 8 serving pieces.
Place fish fillets in a shallow glass or plastic dish.
Mix milk with cumin and pour over the fish.
Cover and refrigerate at least 1 hour.
Cook and stir onion in oil in a 2-quart saucepan until tender.
Stir in the remaining ingredients except the fish and fruit wedges.
Heat to boiling and then reduce the heat.
Simmer, uncovered, until thickened, about 10 minutes.
Heat the oven to 350℉ (180℃).
Drain fish and pat dry.
Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil.
Spoon some of the onion mixture onto the fish.
Fold foil over the fish and seal security.
Place foil packets on an ungreased jelly roll pan, 15½ X 15½ X 1-inch.
Bake until fish fish flakes easily with fork, 25 to 30 minutes.
Serve with lemon or lime wedges.
Comments