Hot Ginger Fish With Sweet Peppers Recipe


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings2
MethodMain Ingredient
Interest Group


 Pam spray1
 Sea bass4 Pound, head and tail on, cleaned and backbone removed
 Freshly ground black pepper To Taste (Optional)
 Ginger2 Tablespoon, grated or finely chopped
 Chopped onion1⁄2 Cup (8 tbs)
 Hot red peppers3 , seeded and chopped for about 1/4 to 1/3 cup (Long Peppers)
 Ripe tomatoes2 Medium, seeded, juiced, and diced
 Cabbage leaves/Romaine lettuce leaves4
 Scallion1 , julienned, the white and part of the green
 Green pepper1⁄2 , cut into 1/2-inch strips
 Yellow pepper1⁄2 , cut into 1/2-inch strips
 Salt To Taste

Nutrition Facts

Serving size

Calories 1217 Calories from Fat 185

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 5.2 g26.1%

Trans Fat 0 g

Cholesterol 371.9 mg

Sodium 1005.9 mg41.9%

Total Carbohydrates 77 g25.6%

Dietary Fiber 29.6 g118.5%

Sugars 39.1 g

Protein 183 g366.1%

Vitamin A 81.8% Vitamin C 846.2%

Calcium 54% Iron 47.9%

*Based on a 2000 Calorie diet


1. Pre-heat the oven to 450°F.
2. Take an 18- X 18-inch sheet of heavy-duty aluminum foil, and spray it with PAM on one side. Keep aside.
3. With a sharp knife, slice the fish across its length and open it like a book.
4. Sprinkle the inside flesh with salt and pepper.
5. Squeeze the lemon juice over it.
6. In a bowl, mix chopped ginger, onions, and hot peppers.
7. Sprinkle lightly with black pepper.
8. Mix the tomatoes in. Keep aside

9. With a spoon, stuff the fish with the tomato mixture.
10. Close the fish and place it on the sprayed surface of the foil.
11. Bring the foil edges up first, then fold over, and down again.
12. Tuck the ends of the foil under to make a neat package.
13. Place the foil on a baking sheet and place the sheet in the in the upper third of the oven.
14. In the pre-heated oven, bake the fish for 30 minutes.

15. In a bowl of hot water, place the cabbage and lettuce leaves to wilt them.
16. Take a serving platter and arrange the wilted leaves.
17. Open the foil and slide the fish on the bed of leaves.
18. Place the scallion julienne and pepper strips in a crisscross pattern on the fish and serve hot.