Ingredients

1 ½ pounds Chilean seabass, cut into1-inch-thick pieces 1 tablespoon salted fermented black beans 1 tablespoon minced fresh ginger ¼ cup rice vinegar 2 tablespoons butter or salad oil ¼ cup slivered shallots or red onion 2 ruby grapefruit (1 lb. each) 1 pound mustard greens, rinsed and drained 2 tablespoons soy sauce

Description

What's In A Name? For Chilean Seabass, Not Much Fact. This Firm, Flavorful, Snowy-flesh Fish Is Not A Bass, Nor Is It Exclusively From Chile (it's Also Caught Off The Coast Of Argentina). But In 1994, Chilean Seabass Was Officially Accepted By The FDA As

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