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Recipes

Miso-Marinated Sea Bass with Beurre Blanc

By Malibu Chan s in Las Vegas NV

5.0

(1)

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

1

cup mirin (sweet Japanese rice wine)*

3

/4 cup white miso (fermented soybean paste)*

1

/2 cup sake

1

/4 cup sugar

6

5- to 6-ounce sea bass fillets (each about 1 inch thick)

1

cup dry white wine

1

/4 cup chopped shallots

6

garlic cloves, chopped

1

bay leaf

1

/2 teaspoon whole black peppercorns

1

cup whipping cream

5

tablespoons unsalted butter, room temperature

1

1/2 tablespoons fresh lemon juice

Need to make a substitution?

Preparation

  1. Step 1

    Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

    Step 2

    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.

    Step 3

    Preheat oven to 450°F. 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.

Explore Bon AppétitMisoSakeBassFishSeafoodEasyWeeknight MealsMainNut-FreeDinner