INGREDIENTS
2 striped bass fillets
1 red bell pepper, chopped
1 1/2 cups pineapple, diced
3 TBSP garlic, minced
2 TBSP extra virgin olive oil
2 TBSP rice wine vinegar
2 TBSP soy sauce
1 tsp. red pepper flakes
1 TBSP flour
1/4 cup orange or pineapple juice
Pepper to taste
DIRECTIONS
Preheat oven to 350 degrees.
Pat the striped bass fillets dry with paper towels.
Place in an oven safe dish and sprinkle with pepper.
Place orange or pineapple juice in the dish.
Marinating in the juice 20 minutes ahead of time.
Bake the fish for 30 minutes.
While the fish bakes, combine the rice wine vinegar, oil, soy sauce, red pepper flakes and flour in a saucepan.
Bring to medium heat and whisk together until the flour is incorporated and the sauce begins to thicken.
Place the minced garlic and bell pepper in the pan.
Saute for 5 to 7 minutes until the pepper is tender.
Add the pineapple to the saucepan and cook another 2 to 3 minutes.
Remove the fish from the oven and serve with the sauce over white rice, brown rice or noodles.
Serves 4.
