i need a recipe for Chilean sea bass with mi so sauce?

Answer 1

Hi,

Here is a recipe for chilean sea bass with a spicy miso sauce:


2 8 oz. Sea Bass Filets(Or you can sub Halibut)
10 Green Beans, ends removed and chopped in half
4 Cherry Tomatoes, halved

Spice Rub
1 1/2 teaspoon Chili Powder
3 teaspoons White Sugar
1/2 teaspoon Kosher Salt

Spicey Miso Sauce
1 teaspoon Miso Paste
2 teaspoons Tomato Paste
1/2 teaspoon Chili Powder
1/4 cup White Wine
1/4 cup Mirin - Sweet Rice Wine
1/4 cup Chicken Broth

Mix together your spice rub and set aside.

Mix together your Spicy Miso Sauce in a bowl and set it aside.

Get a skillet and put a little oil in it, not alot, just enough so the fish does not stick. Heat the oil over medium-high heat just until it gets hot. Watch it carefully so that it does not smoke. If it starts smoking dump it out and start over, otherwise your dish will taste like burned oil.
Dredge your fishy filets in the spice rub, just so they have a nice coat on each side, it’s not important to have it on the sides, top and bottom is perfect.
CAREFULLY put the fish into the heated oil, you are going to sear it on each side for about 3-4 minutes. We are searing it just long enough that the sugar in the spice rub carmelizes and so the fish stays ultra juicy.

Once the fish is finished searing remove it from the heat and put it on your serving plate. Now carefully pour the sauce into the hot pan, heat it until it starts to bubble. It won’t take long at all maybe 3 minutes. Throw in your green beans and tomatoes, kind of stir those little suckers around for a minute or two, until they are heated. Now take the skillet full of piping hot sauce and carefully pour it over the fish.

Answer 2

1 cup light miso (shiro-miso)
1/2 cup sweet Japanese rice wine (mirin)
1/2 cup sake
1T finely chopped ginger
1/2 cup canola oil
1/4 cup sugar

Blend the above and marinate your sea bass overnight. Grill and serve with a Teriyaki-Duck Sauce.

Answer 3

I don't have the recipe with the Miso sauce.But, I do have this recipe that is really delish.


Seared Sea Chilean Bass w/ Artichoke Leek Vinegar Reduction & Yukon Gold Mash

BASS WITH ARTICHOKES
4 (7-ounce) pieces chilean sea bass, skin off
8 baby or 4 small artichokes
Canola oil to cook
2 tablespoons minced garlic
1/2 tablespoon ginger, julienned
2 leeks, white part julienned, washed well
Salt and black pepper to taste
12 cherry tomatoes, cut in half
3/4 cup balsamic vinegar
3 tablespoons Chinese black vinegar
2 to 3 tablespoons butter
Salt and black pepper to taste
1/4 cup chive batons, 1/2-inch

To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.

YUKON GOLD MASH:
6 large yukon gold potatoes, washed, un-peeled, quartered
Canola oil to cook
2 tablespoons minced garlic
1/2 tablespoon minced thyme
1 1/2 cups heavy cream
3 ounces butter
Salt and pepper to taste

In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm.

PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives.