Fish in Ponzu Sauce
I typically don’t eat much fish because the oceans are over-fished. Once in awhile I will drop by my upscale local fishmonger and pick up a pound of fish. When I get home I always wonder how to cook it and usually I just end up searing it. For the past few years I’ve been trolling the Asian grocery stores and came across Ponzu Sauce, which is a citrus-based sauce, used in Japanese cooking. Regular grocery stores are beginning to carry Ponzu Sauce, but if you can’t find it then go to your local Asian food store or check on Amazon. Here is an absolutely delicious and ridiculously easy way to cook fish. I made mine with line-caught swordfish (which cost me a fortune!), but you can use any fish for this recipe. If you have questions about which fish you should or shouldn’t purchase go to this link: http://www.montereybayaquarium.org/cr/seafoodwatch.aspx.
1 to 2 Cups Ponzu Sauce
1 Pound Skinless & Boneless Fish (Your Choice)
Preheat your oven to 350 degrees. In an ovenproof baking pan pour 1/2 cup Ponzu Sauce. Wash & pat dry fish. Place fish in dish. Pour rest of the sauce over fish. Place, uncovered, in oven and bake for 20 to 30 minutes depending on how thick your fish is. Remove from oven and transfer to serving platter. Spoon excess sauce over fish. Serve immediately. I served my fish with sticky rice, pork dumplings and salad. Serves 2