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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

We try to eat fish at least once a week. The challenge is to continue to keep it tempting with different types and ingredients. Besides the ways we in this country prepare fish, countries that border the sea, Italy, Spain, Portugal, Greece, France, Japan and China have over the centuries handed down wonderful family recipes. Last evening’s dinner reflected cuisines of two.

INGREDIENTS For the Sea Bass

1/3 cup of Sake
1/3 cup of Mirin
3 TB of Soy Sauce
1/4 cup of Brown Sugar
1/3 cup of White Miso Paste
2 (6 ounce) fillets of Sea Bass (about 1″ thick)


1. Whisk together the Sake, Mirin, Soy Sauce, Brown Sugar, & Miso paste in a bowl to make the marinade.

2. Place the Sea Bass in a deep container or large plastic bag & pour the marinade over the fish. Chill in the refrigerator for 3 to 6 hours.

3. Arrange the fillets on a baking sheet. Reduce the marinade in a small sauce pan. When it coats a spoon, use it as a plating sauce.

4. Preheat the oven broiler & set the rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar. Broil the Sea Bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Remove & tent with foil.

5. Place a fillet on a plate. Spoon reduced sauce over it.
Add a TB of Cilantro Pesto & the Broccoli Rabe (recipes below).

INGREDIENTS for the Broccoli Rabe

1 lb of Broccoli Rabe (washed, stems peeled, cut into small pieces)
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO


1. Wash Broccoli Rabe, trim the stems, remove & save large leaves

2. Steam for 6 minutes, flush in cold water & drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep-sided frying pan. When rippling hot, saute Garlic & Red Pepper flakes, being careful not to let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry.

INGREDIENTS For the Cilantro Pesto

1/3 cup of Cilantro leaves & stems
1/3 cup of Parsley leaves
Sea Salt
1/3 cup of EVOO


1. Add the Cilantro, Parsley & Salt to a small food processor. Process until completely broken down. Slowly add the EVOO through the pouring hole on the cover. It’s complete when the consistency is equivalent to Pesto.

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