McDevitt's Miso-Marinated Sea Bass
- Active Time 25m
- Total Time 1h 40m
WINE RECOMMENDATION: Sea bass pairs with most light whites, but ginger suggests aromatic bottlings. Try a Viognier.
- For Relish:
- 4 medium artichokes
- 1 lemon, halved
- 4 cups water
- 1 cup white wine
- 2 quarter-size slices of fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 pound fresh or frozen soybeans, shelled (1/2 cup)
- 2 scallions, thinly sliced
- 1/2 small red onion, finely chopped
- 1 plum tomato, finely chopped
- For Ginger Mayonnaise:
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons rice vinegar
- 1/4 teaspoon hot sauce, preferably Sriracha
- For Sea Bass:
- 1 piece of fresh ginger (4 inches)
- 1 cup sake
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 2 tablespoons yellow miso paste (See Note)
- 4 sea bass fillets (6 ounces each), about 1 inch thick
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons minced chives
FOR RELISH: 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.
FOR MAYONNAISE: Combine all of the ingredients in a small bowl and refrigerate until chilled.
FOR SEA BASS: 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 degrees F. 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.
TO SERVE: 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.
NOTES: Yellow miso paste is available at larger grocery stores and Asian markets.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
828 calories; 34g total fat; 78mg cholesterol; 1136mg sodium; 50g carbohydrates; 15g fiber; 60g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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