A flavorful marinade, both sweet and savory, brings out the flavor of fish.
By: Thierry Isambert
This simple recipe, using a Japanese inspired marinade, enhances the delicate flavors of Chilean Sea Bass to create the perfect dinner party dish.
Serves 4
- ¼ cup sake
- ¼ cup mirin (sweet Japanese wine)
- 4 tablespoons white miso paste
- 2 tablespoons sugar
- 4 pieces Chilean Sea Bass, about ½ pound each
Preparation
- In a small bowl, whisk together the miso with the sugar, soy, mirin and sake. Once well incorporated, reserve to marinade fish.
- Coat Sea Bass with the miso marinade and place in a non-reactive dish or bowl; cover tightly with plastic wrap. Leave in refrigerator for 6 to 8 hours.
- When ready to cook the fish, pre-heat oven to 450 degrees Fahrenheit. Lightly wipe off any excess miso clinging to the filets, but do not rinse.
- In an oven-proof skillet, apply a small amount of oil or non-stick cooking spray to pan.
- Place fish in pan and bake in oven for 5 to 10 minutes, until fish is opaque and flakes easily.
- Fish should show beautiful caramelization on edges.
Red Beet Orange Lacquer
- 1/2 cup orange juice
- 2 cups beet juice
- 2 tablespoons white vinegar
- 2 tablespoons sugar
Preparation
- Take all ingredients and combine in small saucepan.
- Cook on medium heat, stirring constantly with rubber spatula to prevent scorching. Reduce until consistency of a thick glaze.
- Remove from heat and allow to chill.
- For plating, apply to dish with clean pastry brush, creating a "lacquer" look.
Wok Seared Ginger Garlic Broccolini
- 1 bunch broccolini, blanched
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh peeled ginger
- 1 teaspoon sesame oil
Preparation
- Heat a large sauté pan or wok on medium until warm.
- Add sesame oil and wait until oil starts to reach smoking point.
- At that time, add broccolini and continue to toss in pan to avoid burning.
- Once broccolini is tender and hot, add garlic and ginger.
- Toss again in pan for 30 seconds more.
- Season with salt and pepper and serve immediately.