Oven-Grilled Halibut, Flounder, or Sea Bass

Name: Oven-Grilled Halibut, Flounder, or Sea Bass
Yield: makes 4 servings
Ingredients: 1 pound firm fish fillets, such as halibut, flounder, or sea bass (about 4 pieces); 2 tablespoons vegetable oil; 1 teaspoon sesame oil; 1/4 teaspoon hot chili oil; 2 garlic cloves, minced; 1 tablespoon freshly grated lemon zest; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground pepper, preferably white

December 9, 2011

This is a fast and easy method for preparing firm, thick fish fillets. A heavy skillet with a ridged bottom will produce nice grill marks when preheated in the oven. Serve this fish with stir-fried Asian noodles or spaghetti tossed with sautéed bok choy, green onions, and any type of sprouts, seasoned with minced garlic, ginger, rice vinegar, and sesame oil.

Recipe information

Yield
makes 4 servings

Ingredients

1 pound firm fish fillets, such as halibut, flounder, or sea bass (about 4 pieces)

2 tablespoons vegetable oil

1 teaspoon sesame oil

1/4 teaspoon hot chili oil

2 garlic cloves, minced

1 tablespoon freshly grated lemon zest

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground pepper, preferably white

Preparation

Step 1
Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Coat a ridged cast-iron skillet with nonstick spray and place it in the oven on the top rack. Preheat the oven to convection roast at 500°F.
Step 2
Rub the fish fillets with the vegetable, sesame, and chili oils. Mix the garlic, lemon zest, salt, and pepper and rub both sides of the fillets with the mixture. Place the fish on the preheated skillet and cook until lightly browned, about 3 minutes.
Step 3
Turn the fish over carefully and cook for 5 to 7 more minutes or until the fish flakes easily when tested with a fork but is still moist. Total cooking time is approximately 10 minutes.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsHalibut Fish Seafood Sea Bass Bass Flounder Main Dinner Dairy Free Gluten Free Quick Easy Weeknight Meals 5 Ingredients or Fewer Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes