Oven-Roasted Chilean Seabass

1. 1

   Rinse fish and pat dry.

2. 2

   Rinse beans, drain, then mash slightly with ginger and vinegar.

3. 3

   Put 1 tablespoon butter in a 9- by 13-inch pan. Set pan in a 500u00b0 oven until butter melts and begins to brown, about 2 minutes. Remove pan from oven, tilt to spread butter, then lay fish in pan and turn over. Mix shallots with butter. Pour black bean mixture over fish.

4. 4

   Bake until fish is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes. Baste occasionally with pan juices.

5. 5

   Meanwhile, with a sharp knife, cut peel and white membrane from grapefruit, then cut between membrane and fruit to release segments. Squeeze juice from membrane. Measure 3 to 4 tablespoons juice and pour over fish as it bakes. Reserve fruit.

6. 6

   Trim and discard coarse stems from mustard greens; coarsely chop greens.

7. 7

   In an 11- to 12-inch frying pan over high heat, melt remaining butter. Add greens and 2 tablespoons soy sauce. Stir often until wilted, 2 to 5 minutes.

8. 8

   Transfer fish to a platter; pour juices over it. Arrange wilted greens around fish. Garnish with grapefruit segments. Season with more soy sauce to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.