Back by popular demand, here’s the miso-sake marinated chilean sea bass recipe that is a true winner. It’s a nice balance of sweet and salty that complements the flaky fatty sea bass. Can also be made with black cod. You’ll find this on the menu in Japanese izakaya restaurants!

Ingredients

• 1/3 cup filtered sake (Sho Chiku Bai)
• 1/3 cup mirin
• 1 cup granulated sugar
• 1 cup white miso (Cold Mountain Kyoto white miso)
• Grated ginger (optional)

Instructions

• Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for a few seconds to evaporate the alcohol.
• Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
• When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon.
• Remove from heat once the sugar is fully dissolved. Cool to room temperature.
• Reserve some sauce for dressing later.
• Wash fish and pat dry with paper towels.
• Slather the fish with miso-sake sauce, place in a non-reactive bowl, and cover tightly with plastic wrap.
• Marinate for 2 to 3 days.

To cook:

• Preheat a broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off.
• Place the fish in broiler, broil until the surface of the fish turns brown. Takes appx 4-5 minutes each side
• Preheat oven to 400 degrees.
• Then bake for 6-7 minutes. Fish should flake easily.
• Add a few drops of miso sake sauce to each plate.
  
• Garnish w/ scallions.

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Pan-fried Mahi Mahi

This recipe was adapted from one found on Food.com. Used mahi-mahi because that’s what the supermarket had, more garlic, and the next time we make this, we’ll toss the tomatoes in dry, white wine as well.

Take note, mahi-mahi has a firm, meaty texture – kind of like tender chicken meat.

Ingredients

Instructions

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Pan-fried Sole

This recipe was adapted from The Santa Monica Farmer’s Market Cookbook.

Ingredients

• 3 leeks, white part, chopped (tastes like green onions)
• 4 cloves garlic, minced
• salt, pepper
• 1 cup, bread crumbs or crushed Ritz crackers
• 1/3 cup white wine
• 1/2 cup chopped flat-leaf (Italian) parsley
• Zest of 1 lemon
• flour
• 1 lb. sole fillets
• canola or olive oil

Instructions

• Heat 1 tbsp. canola oil in a skillet.
• Brown breadcrumbs (3-5 mins) making sure you flip them and prevent them from burning.
• Reserve breadcrumbs in a bowl
• Prepare parsley and lemon zest
• Wipe skillet clean, add 1 tblsp. canola oil.
• Heat oil at medium heat, add garlic and leeks
• Sautee until garlic starts browning
• Add white wine and reduce
• Add parsley and zest, then remove from heat, mix with breadcrumbs
• Wash sole fillets and pat dry
• Season fillets with salt and pepper
• Pat fillets with flour
• Add 1 tbsp canola oil to skillet and cook fillets for 3 mins each side
• Remove from heat and on to a platter
• Squeeze lemon juice over fillets
• Spoon breadcrumb mixture on to fillets

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Pan-roasted Chilean Sea Bass with Shallots and Shiitake Mushrooms

This is a fast, easy, healthy, low-carb recipe that you can actually make on a weeknight. The photo above was taken right after we plated it!

Servings: 2

Total time: 20-25 minutes

Ingredients:

• ~1 lb (2 fillets) of chilean sea bass (substitute with black cod for lower cost)
• 1 tbsp canola oil

• 2 tbsp olive oil
• 3 medium-large shallots
• 1-1.5 cups shiitake mushrooms
• 0.25 cups of good quality white wine (stuff you would actually drink)
• 1 tbsp butter
• 2 tbsp parsley (optional)

• sea salt
• ground black peppercorns

Tools:

• 1 saute or saucepan, for the shallots and shiitakes
• 1 oven-safe saute pan, for the fish.  (If you don’t have one, try the Calphalon One Infused Anodized 3-Quart Sauté Pan with Lid, or you can just line a baking pan with aluminum foil and spray olive oil on it)
• 2 mixing bowls or containers

Instructions:

1. Prepare shallots – slice off both ends of each shallot, and peel off the top layer, thinly slice each shallot crosswise and put in to a container
2. Prepare mushrooms – wash the shiitakes thoroughly, remove the stems (which are too tough too eat), thinly slice each mushroom, and put in to a separate container.
3. Prepare fish – wash and pat fish dry.  Salt and pepper on both sides of the fillet.
4. Heat olive oil in sautee/sauce pan on medium-high, wait until it’s hot.  Then, add shallots and sautee until they turn clear, usually 2-3 minutes.
5. Add shiitake mushrooms and butter, sautee a couple more minutes.
6. Add white wine to deglaze and reduce the liquid on medium low heat until it thickens a bit, then remove from stove.
7. Preheat oven to 450 degrees F
8. Heat canola oil in the oven-safe sautee pan, wait until it’s hot because you want a nice sear on the fish.
9. Add the fish to the pan, and sear for 3 minutes on one side, then 2 minutes on the other.
10. Remove pan from stovetop and put it in the oven for 4-5 more minutes.   If you’re using a toaster oven, transfer fish on to the aluminum foil.
11. Add shallot and shiitake sautee to serving plate and then place the fish fillets on top.  Sprinkle with chopped parsley to decorate!

Pair with roasted or grilled asparagus with lemon, and a nice chardonnay – we opted for a 2005 Chalk Hill Chardonnay from Sonom, California.

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Mustard Dill Sauce

This is a healthy version of mustard dill sauces out there. This recipe is probably enough for 8 servings.

• 1 cup plain yogurt
• 4 tblspoons dijon mustard
• Juice of lemon
• 2 tblspoons fresh dill
• salt and pepper to taste

Mix together, taste, and refrigerate for a couple of hours.

Baked Salmon

Serves 2, with modest portions

Ingredients

• 1 lb salmon fillet
• olive oil

• Preheat oven to 350 degrees F
• Wash fillet and pat dry
• Season with salt and pepper
• Rub (or spray) with olive oil
• Bake for 12-15 minutes, or internal temp of 140-145 degrees F

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