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Brown-bagged Sea Bass with Papaya Salsa 

  • 2 tablespoons olive oil, or a lesser amount of olive oil spray

  • 2 lunch-size brown paper-bags

  • 2 (6-ounce) sea bass fillets

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon soy sauce

  • 1 tablespoon freshly squeezed lime juice

  • 1 1/2 tablespoons freshly grated ginger, peeled before grating

Preheat oven to 425 degrees Fahrenheit
Drizzle 1 tablespoon of oil over the outside of each bag and rib it in with your hand until all surfaces of the bag have absorbed the oil
Rinse the fillets, then pat dry. Pepper both sides
In a small bowl, mix soy sauce, lime juice, and ginger
Set bags on their broad side and place one fillet flat inside each bag
Then, using a tablespoon, reach into the bag and spoon half of the soy-lime-ginger mixture over each of the fillets
Force excess air from the bags, roll up the open ends, and tightly crimp to seal shut
Bake on a cookie sheet for 10 minutes
Remove and serve immediately. Instruct guests to slit open bags, peel back the paper and spoon Papaya Salsa overtop

Papaya Salsa
1 ripe papaya (ripe = slightly soft to the touch), skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, substitute a mango.
2 scallions, trimmed, then diced
1/4 cup lightly packed cilantro, chopped, stems removed before measuring
2 tablespoons freshly squeezed lime juice
2 tablespoons red bell pepper or red cabbage (for color), finely chopped
1 jalapeno chili, seeds and membranes removed, minced

Combine all ingredients in a bowl and toss. Set aside and serve at the table with the sea bass.

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