Sea Bass Fillets with Ginger
From:	Paule, Georgia, USA
Comments:	Preparation + barcueing time: 30 minutes Sea bass is also called hamlet, grasby, black sea bass. In New York City's Chinese restaurants, great quantities of small, whole sea bass are deep-fried into the impressive fire baskets or steamed and served with fermented black beans. Not to worry, similar and simpler presentations of sea bass can also be enjoyed without ever leaving home! World-wide, there are some 400 species of sea bass, members of the same family of fish that includes grouper. Sea bass is available fresh from January to April in the Gulf states and from May to November in New England. It is sold whole-dressed or as steaks or fillets. Buy 1/2 pound [227 g] of dressed fish or 1/3 pound [150 g] of steaks or fillets per serving. Sea bass has a firm, white flesh and delicate flavor that is derived from feeding chiefly on crabs, shrimp and mollusks. It is excellent baked or grilled.
Servings:	4

1 small zucchini, cut into small strips 1 small yellow [summer] squash, cut into small strips 1 small carrot, cut into small strips 1 tablespoon [15 mL] freshly minced ginger 4 [6 ounce - 170 g each] sea bass fillets 1/2 lemon, halved lengthwise 1 clove garlic, minced Black pepper, to taste

Cut 4 [16-inch / 40-cm] square pieces al foil; fold each square in half for double thickness. Mix together zucchini strips, squash strips, carrot strips and minced ginger. Evenly arrange onto each square al foil. Top vegetables with fish fillets. Evenly sprinkle with lemon juice, minced garlic and black pepper. Fold foil and crimp edges to seal pockets. Grill over medium-hot charcoals for 15 to 20 minutes.