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McDevitt's Miso-Marinated Sea Bass

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  1 Hour 40 Minutes
  Serves 4
RECIPE INGREDIENTS
For Relish:
4 medium artichokes
1 lemon, halved
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), see Note
2 scallions, thinly sliced
1/2 small red onion, finely chopped
1 plum tomato, finely chopped
4 cups water
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:
One 4-inch piece of fresh ginger
1 cup sake
1/4 cup mirin
2 tablespoons soy sauce
2 tablespoons yellow miso paste (See Note)
Four 6-ounce sea bass fillets, about 1 inch thick
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons minced chives
McDevitt's Miso-Marinated Sea Bass Recipe at Cooking.com
DIRECTIONS
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.


WINE RECOMMENDATION: Sea bass pairs with most light whites, but ginger suggests aromatic bottlings. Try the 1997 Bonterra Roussanne (California) or the 1997 Vignoble Boudinaud Marsanne-Viognier (France).


NOTES: Soybeans and yellow miso paste are available at Asian markets.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 828
Fat. Total: 34g
Fiber: 15g
Carbohydrates, Total: 50g
Sodium: 1136mg
% Cal. from Fat: 37%
Cholesterol: 78mg
Protein: 60g
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