Ginger Sea Bass over Wilted Greens
Show: Everyday Italian
Episode: Italian Fusion
Rate This RecipeRead users' reviews (104)
- Recipe categories: Fish, Bass, Vegetables, Spinach,
- recipe
- ratings & reviews(104)
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Average Rating:
Total Reviews: 104
Showing 11-20 of 104
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By jamiel_9520667
Durham, NC
on February 09, 2008
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Overall, I liked this recipe. However, I felt that the Marsala wine was a little too overpowering for the dish. I would recommend using less Marsala wine. In addition, I would have liked to add more flavor to the sea bass. Next time, I would like to either grill it or steam it Chinese style with green onions and such.
By erinbethc_9629103
Pueblo, CO
on January 31, 2008
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I loved this and so did my family. It was quick although I did have to cook my fish more like 25 minutes to get it done. but it was wonderful.
By lyndachafin_9615860
Mechanicsville, VA
on January 29, 2008
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This was the first recipe I tried and we threw it in the trash. I went over the recipe again and cannot see that I did anything wrong. Food was inedible -- I'm stunned that so many raved about it. ???? Now I'm hesitant to try something else -- such a waste of time and money.
By judybird
Macon, GA
on January 23, 2008
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this was very tasty.. very tender and will definitely make again.
we love Giada; enjoyed watching her make this the other afternoon.
By ben_finch_80_85...
Chicago, IL
on September 27, 2007
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Tried it without the marsala wine and was still excellent. Might consider skipping the basil next time.
By alancipolletti_...
Laguna Niguel, CA
on September 27, 2007
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I cut the ginger in half and it was still over powering. The fish cooked perfectly but it took 15 minutes at ten it was still raw. I might try the technique again I will definitely omit the ginger, maybe use some ponzu and srachi with the garlic and Marsala?? Don't know just know this combo didn't work for me or my husband.
By artsythuy_8326778
Westminster, CA
on September 15, 2007
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I have to mention that my mom is not only a superb chef of Asian cuisine (we're Vietnamese but also a graduate of Le Cordon Bleu in Paris. So eating at restaurants with her usually yields criticism. As her daughter, it's hard to live up to her culinary standards, but after seeing Giada make this enticing dish, I was too tempted not to risk her judgments. Needless to say, she loved it! I did alter the recipe just a little. I didn't have marsala on hand nor sea bass, so I went without the marsala, used fresh halibut filets, and added lightly sauteed enoki mushrooms in butter at the end of baking. It turned out marvelous! Thanks Giada for the inspiration!
By flahive5_8324429
West Covina, CA
on September 15, 2007
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Lovely, light yet satisfying dish. Easy for entertaining.
By jtgragnano_572356
Phoenix, AZ
on September 14, 2007
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I don't understand steaming in the packets. I could not imagine serving this to guests this way. Couldn't this be put into a pyrex dish covered tightly with foil for a better presentation? Anyway with all the good reviews, I expected more. This one goes in the garbage.
By hamersjk_5243935
Eau Claire, WI
on August 10, 2007
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This recipe is fairly easy to make and one that's fresh and very healthy. The recipe calles for sea bass, but really, any good white meat fish will work (one w/ mild flavor to soak in the flavors of the dish.
On a personal side note, I like to serve this fish over a bed of whole wheat couscous (any flavors/seasonings work. Anyway, I've made it several times and people LOVE it!!!