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Soy & Miso Glazed Seabass

Soy & MIso Glazed Seabass

Serves 3

To achieve this appealing glaze we marinated the Bass in a mixture of ingredients listed below. Just before sending it to the broiler we added a Ginger Glaze to the surface of the fish.

The glaze is available from a company named Rolands. Check them out on Google. Their glazes come in different savory flavors.
Ingredients

1/3 Cup of Sake
1/3 Cup of Mirin
4 TB of Soy Sauce
1/4 Cup packed Brown Sugar
1/3 Cup of White Miso Paste
Ginger Glaze optional

3 5 Ounce fillets of Chilean Sea Bass 1″thick
2 TB of thinly sliced Scallions
1 1″ Piece of fresh Ginger cut into 1/2″ matchsticks

Method

1. Whisk together the Sake, Mirin, Soy Sauce, Brown Sugar, and Miso Paste in a bowl to make the marinade. Place the Chilean Sea Bass in a large sealable plastic bag or other container and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade. Add the optional Ginger Glaze.
2. Preheat the oven’s broiler & set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
3. Bake the Chilean Sea Bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with sliced Scallions & Ginger matchsticks & serve.

Spinach

Spinach with Garlic

Sauteed Spinach with Garlic & EVOO

Serves 3

Imgredients

2 10 Ounce bags of washed Spinach
2 Garlic cloves sliced
2 TB of EVOO+ 1TB for adding to the plate
Salt & fresh Black Pepper

Method

1. Rewash the Spinach & remove their stems. This is optional but desirable.
2. Tear into bite size pieces.
3. Heat a deep sided saute pan until hot. Add the Olive Oil. When the Oil is rippling, add the Garlic, cook until fragrant.
4. Add a large handful of Spinach, cover & allow it to wilt. Repeat until all the spinach is in the pan & wilted.
5. Toss the mixture & it’s ready to plate.

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