MCDEVITT'S MISO-MARINATED SEA BASS RECIPE - JAMES MCDEVITT ...
Amazing Seafood Recipes
Provided by James McDevitt
Yield 4
Number Of Ingredients 29
Steps:
- Using a sharp knife, trim the artichoke stems. Cut off the top third of each artichoke and pull off the outer leaves. Trim the artichoke bottoms, cutting off any tough green skin. Rub the artichokes with the lemon.
- In a saucepan, bring the water, wine, ginger, curry and turmeric to a boil; simmer for 2 minutes. Add the artichoke bottoms and simmer until tender, about 15 minutes. Transfer to a plate to cool. Scrape out the hairy chokes and cut the artichokes into 1/2-inch dice.
- Return the broth to a boil, add the soybeans and cook until just tender, about 2 minutes. Drain and transfer to a bowl. Add the scallions, onion, tomato and the artichokes; refrigerate until chilled.
- Combine all of the ingredients in a small bowl and refrigerate until chilled.
- Peel and finely grate the ginger and put it in a small strainer set over a bowl. Press on the ginger to extract as much juice as possible; you should have 2 tablespoons. In a baking dish, whisk the ginger juice with the sake, mirin, soy sauce and miso. Add the sea bass fillets and turn to coat. Refrigerate for up to 2 hours, turning the fillets once or twice.
- Preheat the oven to 500°. Pat the sea bass dry with paper towels and season with salt and pepper. In an ovenproof skillet, heat the oil until almost smoking. Add the sea bass, skin side down, and cook over high heat until well browned, about 2 minutes. Turn the fillets, transfer to the oven and roast for about 5 minutes, or until just cooked through.
- Stir the lime juice into the relish and season with salt and pepper. Spoon the relish onto 4 plates. Set the sea bass on top and add a dollop of ginger mayonnaise. Sprinkle with chives and serve.
MISO CHILEAN SEA BASS RECIPE | SEA BASS RECIPES - FULTON ...
Our miso Chilean sea bass recipe is a riff on Nobu's miso black cod recipe, one of those famous fish dishes that looks impressive, but is actually much easier to make than you might think. Nobu's signature dish marinates fish in sweet-savory sake and miso for two to three days, but we've reduced it to an overnight marinade which still gets you all that incredible flavor. Instead of black cod, we're using Chilean sea bass, where the high fat content gives it a rich, moist flavor. We've also updated the recipe to roast in the oven instead of grilling then roasting, making it even easier to enjoy this luxurious dish any night of the week.
Provided by
Prep Time 010 minutes
Cook Time 015 minutes
Yield Serves 4 - 4
Number Of Ingredients 6
Steps:
- 1. In a small pan, bring the mirin and sake to a boil. Whisk in the miso until dissolved and smooth. Add the sugar and cook over medium-low heat, until dissolved. Transfer the marinade to a dish and let cool. Once cool, add the fish and turn to coat. Cover and refrigerate overnight. 2. Preheat the oven to 450°F. Wipe the marinade off the fish. Lightly oil a baking dish, and add the fish. Bake until flaky, about 15 minutes, depending on the thickness of the fish. Enjoy!
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