Sea Bass with Ginger-Soy-Wine Sauce

Heard on the "Today" Show and Modified by Carole

(originally called for Chilean Sea Bass and Australian Wine)

Ingredients

1 lb. Sea Bass (cut in 3 pieces) but this has worked well with Orange Roughy (Tilapia might be faster but falls apart)
1 to 2 teaspoons fresh ginger, diced (per piece of fish)
1-2 Tablespoons fresh cilantro, chopped (per piece of fish)
1-2 Tablespoons white wine (per piece of fish)
1-2 Tablespoons soy sauce (per piece of fish)

Modified Procedure (even easier)

Place the pieces of fish into a baking dish
Place the ginger, cilantro, white wine, and soy sauce on each piece of fish
Cover baking dish and bake 15-20 minutes (or until fish flakes with a fork) at 375 degrees.
Serve on rice.

Original Procedure

Place each piece of fish on a piece of aluminum foil (large enough to close and seal around the fish)
- Place ginger, cilantro, white wine and soy sauce on each piece of fish.
- Fold and seal foil.
- Place foil packets on a cookie sheet.
Bake 15-20 minutes (or until fish flakes with a fork) at 375 degrees.
Serve on rice.

Serves 3

Note: The modified procedure is probably healthier given the recent concerns about cooking with aluminum foil!