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


  • 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


  • 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


  • 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.