food.home.design.

One of my world famous…

This is one of those, no fail, AMAZING, recipes that will wow anyone.  Even the “i can’t even boil water” crowd can seem like a michelin star rated restaurant chef with this recipe.  If not, feel free to blame me for not getting that second date.  Not really.  You should’ve just gone to Nobu.  Jeez.  I can’t do EVERYTHING! : )

Yes, I know, the chilean sea bass thing is a bit taboo, given they are a bit scarce.  But just make it as a special occasion, not every week, and your conscience will be relieved. Promise, you won’t even care, the second you take a bite.  Shhhh–don’t tell.

1 cup mirin (japanese rice wine)

1/2 cup sake

1/4 cup sugar (splenda works well too, seriously)

3/4 cup white miso (fermented soy bean paste)

2 tbsp garlic and chili paste

juice of half lemon

6-7 oz chilean sea bass

Rigorously mix together the first 6 ingredients to prepare marinade.  Place fish in a shallow baking dish and pour marinade over the fish.  Cover dish and soak in the fridge for 45 min.

Heat cast iron pan on med-high heat.  Pour olive oil into heated pan.

Remove fish from marinade and sear for 3-5 minutes on each side, or until fish reaches an internal temp of 130 degrees.  Be sure to create a solid crust before turning fish each time.  The sugar will help create this, just be careful not to let it burn.

**tip: use a fish spatula, as sea bass is a very oily, delicate fish, and easily falls apart.