Ingredients
- Four 7-ounce sea bass or red snapper fillets with skin
- One 1 1/2-inch piece of fresh ginger, peeled and cut into very thin matchsticks
- 1 serrano chile, thinly sliced
- 1 small garlic clove, minced
- Finely grated zest and juice of 1 lime
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter, cut into small pieces
- Chopped cilantro leaves and sliced scallion, for garnish
Description
Food & Wine
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