McDevitt's Miso-Marinated Sea Bass

Name: McDevitt's Miso-Marinated Sea Bass
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 mediums artichokes; 2 Tbsps minced chives; 1 Tbsp curry powder; 2 teaspoons Dijon mustard; 1 4-inch piece of fresh ginger; 1 teaspoon minced fresh ginger; 1 garlic clove, minced; 2 quarter-size slices of fresh ginger; 0 teaspoons hot sauce, preferably Sriracha; 1 lemon, halved; 1 Tbsp fresh lime juice; 2 Tbsps fresh lime juice; 59 milliliters mayonnaise; 59 milliliters mirin; 2 Tbsps yellow miso paste (See Note); 2 Tbsps olive oil; 1 plum tomato, finely chopped; 1 smalls red onion, finely chopped; 2 teaspoons rice vinegar; 237 milliliters sake; 1 pinch Pinch of salt and freshly ground pepper; 4 servings Salt and freshly ground pepper; 2 scallions, thinly sliced; 680 grams sea bass fillets, about 1 inch thick; 2 Tbsps soy sauce; 118 milliliters 1/2 pound fresh or frozen soybeans, shelled , see Note; 1 teaspoon turmeric; 946 milliliters water; 237 milliliters white wine

McDevitt's Miso-Marinated Sea Bass might be just the main course you are searching for. This recipe makes 4 servings with 628 calories, 42g of protein, and 25g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have salt and pepper, turmeric, rice vinegar, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Using a sharp knife, trim the artichoke stems.

Ingredients you will need

Artichoke

Equipment you will use

Knife

Cut off the top third of each artichoke and pull off the outer leaves. Trim the artichoke bottoms, cutting off any tough green skin. Rub the artichokes with the lemon.

Ingredients you will need

Artichoke Bottoms

Artichoke

Lemon

Dry Seasoning Rub

In a saucepan, bring the water, wine, ginger, curry and turmeric to a boil; simmer for 2 minutes.

Ingredients you will need

Turmeric

Ginger

Curry Powder

Water

Wine

Equipment you will use

Sauce Pan

Add the artichoke bottoms and simmer until tender, about 15 minutes.

Ingredients you will need

Artichoke Bottoms

Transfer to a plate to cool. Scrape out the hairy chokes and cut the artichokes into 1/2-inch dice.

Ingredients you will need

Artichoke

Return the broth to a boil, add the soybeans and cook until just tender, about 2 minutes.

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Soybeans

Broth

Drain and transfer to a bowl.

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Bowl

Add the scallions, onion, tomato and the artichokes; refrigerate until chilled.

Ingredients you will need

Artichoke

Green Onions

Tomato

Onion

Combine all of the ingredients in a small bowl and refrigerate until chilled.

Equipment you will use

Bowl

Peel and finely grate the ginger and put it in a small strainer set over a bowl. Press on the ginger to extract as much juice as possible; you should have 2 tablespoons. In a baking dish, whisk the ginger juice with the sake, mirin, soy sauce and miso.

Ingredients you will need

Ginger Juice

Soy Sauce

Extract

Ginger

Juice

Mirin

Miso

Sake

Equipment you will use

Baking Pan

Sieve

Whisk

Bowl

Add the sea bass fillets and turn to coat. Refrigerate for up to 2 hours, turning the fillets once or twice.

Ingredients you will need

Seabass Fillets

Preheat the oven to 50

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Oven

Pat the sea bass dry with paper towels and season with salt and pepper. In an ovenproof skillet, heat the oil until almost smoking.

Ingredients you will need

Salt And Pepper

Seabass

Cooking Oil

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Paper Towels

Frying Pan

Add the sea bass, skin side down, and cook over high heat until well browned, about 2 minutes. Turn the fillets, transfer to the oven and roast for about 5 minutes, or until just cooked through.

Ingredients you will need

Seabass

Equipment you will use

Oven

Stir the lime juice into the relish and season with salt and pepper. Spoon the relish onto 4 plates. Set the sea bass on top and add a dollop of ginger mayonnaise.

Ingredients you will need

Salt And Pepper

Lime Juice

Mayonnaise

Seabass

Ginger

Relish

Sprinkle with chives and serve.

Ingredients you will need

Chives

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.