Name: Spicy Butter-Steamed Bass
Yield: 4
Ingredients: 4 7-ounce sea bass or red snapper fillets with skin -; One 1 1/2-inch piece of fresh ginger -; 1 serrano chile -; 1 small garlic clove -; finely grated zest and juice of 1 lime -; Salt and freshly ground pepper -; 4 tbsp. unsalted butter -; Chopped cilantro leaves and sliced scallion -

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Ingredients for - Spicy Butter-Steamed Bass

1. 4 7-ounce sea bass or red snapper fillets with skin -

2. One 1 1/2-inch piece of fresh ginger -

3. 1 serrano chile -

4. 1 small garlic clove -

5. finely grated zest and juice of 1 lime -

6. Salt and freshly ground pepper -

7. 4 tbsp. unsalted butter -

8. Chopped cilantro leaves and sliced scallion -

How to cook deliciously - Spicy Butter-Steamed Bass

1. Stage

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. In a small bowl, combine the ginger, chile, garlic, and lime zest and sprinkle the mixture over the fish. Season with salt and pepper and dot with the butter. Drizzle the lime juice on top.

2. Stage

Make a steamer by arranging 3 small balls of aluminum foil in a very large, deep skillet. Add 1 inch of water to the skillet and bring to a boil. 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. Using a spatula, transfer the fillets to shallow bowls and spoon the buttery broth on top. Garnish with the cilantro and scallion and serve.

3. Stage

Wine Recommendation: Zippy, melony Sauvignon Blanc: 2004 Bortoluzzi.