fish

Serves 6 to 8

This recipe works equally well with salmon, shrimp or halibut. Use the cilantro stems and roots as well as the leaves for a more intense flavour. From Bonnie Stern's new book HeartSmart Cooking For Family and Friends (Random House, 2000).

1 clove garlic, chopped
1-1/2 cups (375 mL) cilantro leaves, stems and roots
2 tbsp (30 mL) hoisin sauce
1 tbsp (15 mL) Thai fish sauce or soy sauce
1 tbsp (15 mL) lime or lemon juice
1 tbsp (15 mL) rice vinegar
1/2 tsp (3 mL) hot chili paste
2 Ib. (900 g) sea bass, in one piece (about 2"/5-cm thick), skin removed

1. In a food processor or blender, chop garlic and cilantro. Add hoisin sauce, fish or soy sauce, lime or lemon juice, rice vinegar and chili paste. Process to form a paste.

2. Place sea bass in a shallow dish and smear marinade over fish, turning to coat well. Refrigerate for 30 minutes.

3. Place fish on baking sheet lined with parchment paper. Roast in a preheated 425°F (210°C) oven 30 to 35 minutes or until cooked through