Martin Bros. Recipes

Soy Ginger Asian Seabass with Wild Rice & Mediterranean Veggies

Keywords: Fish & Shellfish

Added: January 30, 2019

1 each — Slade Gorton Asian Seabass (958070)

2 oz — Soy Ginger Sauce (see recipe)

As needed — Roland Pomace Olive Oil (620390)

4-6 each — Capital City Zucchini (361451), slices

6-8 each — Capital City Grape Tomatoes (362070)

As needed — Salt

As needed — Pepper

6 oz — Uncle Ben’s Long Grain & Wild Rice Blend (460630), prepared


1. Preheat oven to 375°F.

2. In a sauté pan over medium-high heat, add olive oil. Sear seabass on first side. Flip over, pour on Soy Ginger Sauce. Cook until done.

3. Brush zucchini with olive oil. Season with salt and pepper. Grill until tender.

4. Toss tomatoes with olive oil. Season with salt and pepper. Roast in oven until heated, approximately 6-8 minutes.

5. Plate and serve.



1 cup — ConAgra La Choy® Soy Sauce (560980)

1/2 cup — Roland Seasoned Rice Wine Vinegar (641100)

1/4 cup — Wholesale Ginger (391014), finely minced

2 Tbsp — Wholesale Minced Garlic (391021)

3 Tbsp — Sugar

2 tsp — Roland Pure Sesame Oil (621161)

PREP | Mix all ingredients together.


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