Spicy Butter-Steamed Bass

1. 1

   With a knife, make 4 shallow slashes in the skin of each fish fillet and place them in a large glass or ceramic pie plate, skin side up.

2. 2

   In a small bowl, combine the ginger, chile, garlic, and lime zest and sprinkle the mixture over the fish.

3. 3

   Season with salt and pepper and dot with the butter.

4. 4

   Drizzle the lime juice on top.

5. 5

   Make a steamer by arranging 3 small balls of aluminum foil in a very large, deep skillet.

6. 6

   Add 1 inch of water to the skillet and bring to a boil.

7. 7

   Carefully set the pie plate on the foil balls, cover the skillet with a tight fitting lid or aluminum foil and steam for 5 minutes, or until the fish flakes with a fork.

8. 8

   Using a spatula, transfer the fillets to shallow bowls and spoon the buttery broth on top.

9. 9

   Garnish with the cilantro and scallion and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.