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This is an excellent way to cook fish. If you don't want to use the Sea bass, then try any type of fish you like. As long as it will hold up well as you are broiling it. The Chilean sea bass has always been my favorite, it hold up better and has a better taste then any other type of fish that I have used in the past.
- 6 chilean sea bass fillets, 6 oz each
- 1 1⁄2 cups light miso
- 1 1⁄2 cups sake
- 1⁄4 cup sugar
- 1⁄4 cup ginger, fresh, peeled & minced
- 1⁄4 cup extra light virgin olive oil
- 3 green onions, chopped
- 1 tablespoon sesame seeds, toasted
- 1 large mango, peeled, pitted, diced
- 1⁄4 cup butter, melted
- 1⁄2 cup whipping cream
- 1 tablespoon vanilla extract
- 1⁄4 teaspoon salt
- ground pepper
- Place fish fillets in a large food storage bag or bowl; set aside.
- To make your marinade.
- Combine miso, sake, sugar, ginger & olive oil in a medium bowl.
- Add marinade to the sea bass; seal and refrigerate at least 4 hours.
- Then to make your Mango vanilla sauce.
- Puree the peeled, diced mango, melted butter, whipping cream, vanilla extract, salt & pepper to taste in a blender.
- Refrigerate this sauce until ready to use.
- Place a baking pan on a rack positioned in the center of the oven.
- Heat oven to 450 degrees. Heat baking pan about 10 minutes.
- Remove pan; spray with cooking spray.
- Remove fillets from the marinade, place onto the baking pan.
- Heat broiler and broil fillets until cooked through and top is beginning to look crusty and charred, about 8-10 minutes.
- Remove fillets from oven; then transfer to a plate.
- Spoon about 2 Tblsp. of your prepared Mango Vanilla Sauce over your fish.
- Garnish with green onions and sesame seeds.