When you consider the wide variety of meats and seafood, and the countless combinations of herbs, peppers, vinegars, and spices, you�re not just looking at a summer�s worth of stellar dishes; you�re looking at a lifetime�s worth.
This kind of operation always suffers from over-thinking. Don�t try too hard to come up with these adaptations, just let it happen. By the way, this is always a fantastic way to use up the last tablespoon of whichever bottled vinaigrette is languishing in the back of the fridge.
I always get concerned comments when I use sea bass, since there have been over-fishing issues, but this was labeled �Sustainably Produced� at one of those well-known, national markets. I didn�t do any independent research to verify, but if you can�t trust a giant corporate grocery chain, who can you trust?
Like I said, this will work with all kinds of things, and the more you use this style of cooking, the more you�ll want to use it. The dressing took five minutes, and the fish took maybe ten. That leaves plenty of time for savoring the long days ahead, which is why I hope you try this soon. Enjoy!
Ingredients:
4 (4-oz each) sea bass filets
vegetable oil and salt to taste
For the dressing:
1 or 2 cloves garlic, finely minced, mashed or grated of microplane
zest of one lime
1 tbsp lime juice
1 tbsp sambal or other chili paste/sauce
2 tbsp seasoned rice vinegar
2 tbsp Asian fish sauce
1 tsp sesame oil