Cooking Index - Cooking Recipes & IdeasMiso-Marinated Sea Bass With Beurre Blanc Recipe - Cooking Index

Miso-Marinated Sea Bass With Beurre Blanc

"On a recent visit to Las Vegas, my father and I ate at Malibu Chan's," writes Stephanie Flanders of Simi Valley, California. "I had the sea bass, and I'm already craving it again. I'm hoping to add it to my recipe collection."

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 cup 237mlMirin (sweet Japanese rice wine) - see * Note
3/4 cup 177mlWhite miso (fermented soybean paste) - see * Note
1/2 cup 118mlSake
1/4 cup 49g / 1.7ozSugar
6   Sea bass fillets, 1"-thk - (5 to 6 oz ea)
1 cup 237mlDry white wine
1/4 cup 36g / 1.3ozChopped shallots
6   Garlic cloves - chopped
1   Bay leaf
1/2 teaspoon 2.5mlWhole black peppercorns
1 cup 237mlWhipping cream
5 tablespoons 75mlUnsalted butter - room temperature
1 1/2 tablespoons 22mlFresh lemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.

Whisk mirin, white miso, sake, and sugar in 13- by 9- by 2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes.

Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.

Preheat oven to 450 degrees. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes.

Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, December 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.