Steamed Fish with Scallions and Ginger

This is a quick and beautiful presentation for whole, high-quality fish. Serve it with steamed rice and a spicy vegetable stir-fry for a colorful and heart-healthy meal for guests.

2 whole fish (about 2 lb each, such as rockfish or wild salmon), scaled, gutted and scored
1/2 cup sliced scallions
2 tablespoons fresh ginger, julienned
1/2 cup soy sauce
1/4 cup peanut oil
1 teaspoon sesame oil
1/2 teaspoon brown sugar
2 T Thai sweet chili sauce

1. Heat oven to 450°. Cover two baking sheets with aluminum foil. Rinse whole fish under cold running water, and season well on both sides with salt and pepper. Place one fish on each sheet.

2. Whisk remaining ingredients in a bowl and spoon the sauce over each fish, making sure some of the sauce gets into the scores on the skin side.

3. Seal the fish inside the foil, making a pouch rather than wrapping it tightly.

4. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.

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