Recipe: Miso Marinated Chilean Sea Bass

{Miso Marinated Chilean Sea Bass ~ July 2010}

We decided the watch the World Cup Final between Spain and the Netherlands at home yesterday. Wow was it a physical game! And we were craving a snack at halftime .... so we whipped this up since we had a few fillets marinating in the fridge and its always satisfying. Odd snack to be eating while watching a game but always one of our favorite meals.

Baring any seafood allergies, this is the dish I'd always like to make for dinner guests. I've made it several times and never fail to get ohhs and ahhs. Its such a lovely fish thats seems impossible to mess up and the marinade is incredibly fragrant when married with the fish. My brother being the adaptive college kid has used this marinade on chicken since its a little more fitting for his shoe string student budget and has reported good results... but of course not as great as with the Chilean sea bass.


Sometimes I play with the measurements of the miso and mirin depending on how strong I want the vinegar and sesame oil to stand out. Nevertheless it always comes out excellent. EHK has been great about staying on South Beach with me so we ditched the rice that we'd normally have with this and instead had a side of steamed bok choy. Still.... every bit as delightful!


Ingredients:

• 1/4 cup saikyo miso
• 1/4 cup mirin
• 1 tblsp rice vinegar
• 1 tblsp sesame oil
• 4 fillets of Chilean sea bass
• Sesame seeds
• Sliced scallions
• Chopped cilantro

1. Mix miso, mirin, rice vinegar and sesame oil till smooth
2. Marinate with Chilean Sea Bass fillets at least an hr or overnight for a stronger flavor
3. Turn on oven to 500 degrees 
4. Broil in oven for ~ 11 minutes.... a little longer if you want a darker caramel color on top
5. Toast sesame seeds, slice scallions and chop cilantro. Sprinkle over fillets
6. Serve with vegetables and or rice