Thai-Style Sea Bass

Steph and I recently both purchased bicycles. I've been wanting to get one since we moved here. This is the shortest commute I've ever had and it's almost completely flat. So I figured I should be biking to work more. If I drive to work, it's mostly on a highway with a gravelly shoulder, so when I bike, I stick to residential side roads. There is one stretch right before I get to base where I have to get on the highway. At this part, I wait until there's a very large gap in cars and then I go, riding as fast as I can until I can turn right onto base. Often when I'm riding, especially when I'm riding fast, I feel as though I look like this:

 

 

When I actually probably look like this. 

But I get to work in about half an hour which is pretty good I would say.

A few days ago, we tried this interesting sounding dish. I was immediately skeptical when it called for putting fish directly on the grill, since as I've lamented before, grilling anything besides burgers or steaks seems to go poorly for me. I normally grill fish in foil and it works out well. However, this turned out very good directly on the rack. We used grouper instead of sea bass, since we couldn't find that one around here. I thought the grouper was delicious. And the sauce was really good too. We were a little short on lime juice so we had less of the sauce, but it was stronger. Also, we didn't have rice noodles, so we used linguine. This didn't take much time either, you just have to remember to marinate the fish.

Connor says: "I love this!!! I love the fish, I love the noodles! Buzz, try this it's amazing! Ellie, try this! Mom I love this! I love you guys! You're the best." I'm pretty sure that's what he was trying to say.

Makes 4 Servings

Ingredients:

4 5- to 6-ounce fresh or frozen skinless sea bass fillets
1/4 tsp salt
1/2 cup lime juice
2 tbsp fish sauce or soy sauce
1 tbsp toasted sesame oil
1 tsp sugar
1 tsp grated fresh ginger
1/4 tsp crushed red pepper
1 tbsp minced fresh garlic
2 cups hot cooked rice noodles or rice

1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Sprinkle fish with salt. Place fish in a large resealable plastic bag set in a shallow dish; set aside.

2) In a small bowl stir together lime juice, fish sauce, sesame oil, sugar, ginger, crushed red pepper, and garlic. Pour half of the marinade over fish in bag; seal bag. Marinate in the refrigerator for 60 minutes, turning bag occasionally. Chill remaining lime juice mixture.

3) Drain fish, discarding marinade. For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2 inch thickness of fish or until fish begins to flake easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as directed.)

4) Serve fish with rice noodles. Drizzle the remaining lime juice mixture over fish and noodles.