Ingredients
Serves 4
Step 1
Preheat oven to 450°F.
Step 2
Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems. Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems.
Step 3
In a blender or food processor puree beets with water, soy sauce, vinegar, and salt and pepper to taste until smooth. Transfer sauce to a small saucepan and keep warm, covered.
Step 4
Cut greens into 1/2-inch-wide slices and chop stems. In a 12-inch nonstick skillet heat 1 1/2 tablespoons butter over moderate heat until foam subsides and cook gingerroot, stirring, 30 seconds. Add greens and cook, stirring occasionally, until tender, about 10 minutes. Season greens with salt and pepper and keep warm, covered.
Step 5
Pat sea bass fillets dry. Sprinkle fillets with coriander and season with salt and pepper. In a large nonstick skillet heat remaining 1 1/2 tablespoons butter over moderately high heat until foam subsides and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fish over and sauté about 2 minutes more, or until just cooked through.
Step 6
Serve sea bass with beet greens and sauce.
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Reviews (13)
Back to TopDid not care for this recipe at all and I took several reviewers suggestions. I will be able to save the greens by adding lots more garlic, etc. But, the sauce just wasn't good at all, even for beet lovers.
kswilli
Kentucky
7/16/2013
This was so good! Yes, I made some changes. I used broth instead of water at the puree stage and dropped in a clove of garlic. I used garlic and lemon zest for the greens. Oh, almost forgot. I subbed hake for the sea bass. Cheaper and more enviro friendly, I think.
Anonymous
Miami Beach
8/9/2012
The beet sauce was initially overpowered by the soy. I let it simmer for a very long time and it mellowed, so the beet flavor came back. The dish is beautiful, sauce on the bottom, nice piece of fish in the middle and beet leaves on top. Im not sure I would do this again, however. I think there are just better sauces for fish. But this was good for a change of pace.
Achilz
2/26/2012
the beet sauce was different than we expected and quite lovely. YUM. I undercooked my beets a bit, even though they were in the oven for well over an hour. Must have been much larger than medium I guess!
Anonymous
Cincinnati Ohio
10/3/2010
I too thought the water sounded weird and this was before I read the reviews. I didn't use anything except the soy sauce and the balsamic and was more generous with these 2 ingredients. The fresh ground pepper really gave the sauce an elegant finish. My husband is not fond of fish nor does he like beets. This was a winner - he loved it. For a fish lover this was truly a treat!
GeorgiaOKeeffe
Philadelphia
8/29/2009
I tried this recipe with some seared scallops instead of the fish. Excellent. I also made some pan roasted potatoes to give it some more texture. As for the sauce, started with the roasted beets, soy and balsamic and added chicken stock as I went. Kept tasting and tweaking until it was just right. Easy and highly recommended! With the scallops would make a great date-night dinner.
lsudol
White Plains, NY
7/16/2009
4 forks w/serious modifications... can't imagine how the writer of the recipe used a whole cup of water- definitely only 1/3 cup chix broth & added garlic as suggested, very good balsamic & soy. the sauce was superb & very flavorful. i was using very fresh small beets which probably helped. only used part of the bunch to make 1 lb beets & greens, but used greens from entire bunch. they cook down quite a bit. if you like veggies like me, esp with no starch side, then use more greens. delicious. no sea bass at the store, so used halibut. fine, but probably better with bass. it was (1) 1.5 lb pieceI cut down to 3 pieces. next time I will select smaller thinner filets, because the crispy/chewiness of the edge pieces was superb against the textures of the greens & smooth sauce. i like strong flavors, so I did use more ginger on the greens, and much more coriander on the fish, with a bit of fresh cilantro, too. a good simple recipe to work with & make your own.
Lizander
boondox, nh
7/11/2009
I made this with fresh calico bass. Used the previous suggestions of 1/3 c. chicken stock instead of the 1 c. water, and a high quality balsamic vinegar. I didn't roast the beets with the garlic, so I just used 1 clove of crushed garlic. The flavor was fabulous. Hubby was thrilled and it was so good that we didn't need to have anything else for dinner with it. Would make it for company---the color is exquisite. I would pair it with a spinach pasta.
j9dorn
Goleta, Ca
1/15/2009
I made this as an amuse. I cut the fish down to 0.75 oz. pieces and served a bite-size piece of fish over the sauce with a single leaf of the beet greens on top . I did use chicken stock instead of water, and I added it a little at a time until I had the consistency I wanted, which was pretty light.
tyroneslothrop
Chicago, IL
11/23/2007
I made the beet sauce from this recipe to go with Horseradish-Crusted Salmon elsewhere on this site. Taking heed from other cooks who had thought this sauce runny and bland, I made the following modifications: I roasted the beets with four unpeeled (that's important) cloves of garlic. When the beets were cool enough to handle, I peeled and chopped them AND squeezed the roasted garlic out of its skin into the blender along with the beets. I added the soy sauce and very high quality balsamic vinegar (I think this makes a big difference too) as indicated, but only 1/3 cup water instead of a whole cup. WOW! No salt and pepper needed. I was fighting my husband out of the kitchen, who kept sticking a finger in the sauce and eating it. This was beautiful with couscous and horseradish crusted salmon, and a side of steamed spinach.
Anonymous
Venice Beach, California
6/23/2006
我这个配方用于甜菜绿党只和它was a perfect side dish along side a half split lobster basted with butter and lemon at 350 degrees for two 15 meinute segments with a baste of pan juices in between.
Anonymous
Laurel, MD
3/22/2002
I made the beet sauce to serve with Horseradish-Crusted Salmon (BA 10/99) and inspite of substituting chicken broth for the water I found the sauce to be bland and a little runny.
Anonymous
Westlake Village, CA
4/5/2000
My only change would be, is to use fish, vegetable or chicken stock instead of water for the sauce. It adds a dimension. Other than that it is a great light tasty dish. Thanks!
Anonymous
North Vancouver, BC
1/29/1999