A helter-skelter Monday doesn't have to equal a chaotic late night meal. One surefire way to save time is to use leftovers from yesterday to save yourself the hassle of shopping and prep.
Instead of grilling sea bass, opt for a steaming technique that poaches the fish, yielding a melt-in-your-mouth consistency. A pat of butter, serrano pepper, and ginger infuse the dish with fragrance, flavor, and richness. For the recipe — which doesn't even require a steamer! — keep on reading. Four 7-ounce sea bass or red snapper fillets with skin Serves 4.
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
Four 7-ounce sea bass or red snapper fillets with skin