Broiled Miso Sea Bass
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
1.5 cups
- Serves:
- 6
ingredients
- 6 chilean sea bass fillets, 6 oz each
- 354.88 ml light miso
- 354.88 ml sake
- 59.14 ml sugar
- 59.14 ml ginger, fresh, peeled & minced
- 59.14 ml extra light virgin olive oil
- 3 green onions, chopped
- 14.79 ml sesame seeds, toasted
- 1 large mango, peeled, pitted, diced
- 59.14 ml butter, melted
- 118.29 ml whipping cream
- 14.79 ml vanilla extract
- 1.23 ml salt
- ground pepper
directions
- 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.
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RECIPE SUBMITTED BY
litldarlin
Merrillville, Indiana
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