Dinner Recipes

Miso and Truffle Glazed Sea Bass

Miso and Truffle Glazed Sea Bass



Miso and Truffle Glazed Sea Bass

Serves: 4


4 5 ounce pieces sea bass rinsed and patted dry with paper towels
3 tablespoons Cold Mountain mellow white miso
1/2 cup Hakutsuru sake
1/2 cup Kikkoman aji mirin
1 tablespoon San j tamari lite 50 less sodium soy sauce
gallon zippered storage bag
olive oil cooking spray
1 large portobello mushroom stem discarded thinly sliced and cut into 1 inch long pieces
1 tablespoon sugar
12 ounces organic baby spinach washed but not dried
1 tablespoon Roland black truffle oil
2 tablespoons French’s fried onions
2 green onions thinly sliced
For marinade combine miso sake mirin and soy sauce and whisk together until the miso dissolves Place fish in a large resealable bag and pour marinade over the fish Marinate in the refrigerator for four to six hours
Preheat oven to 450º Fahrenheit and spray a baking pan with cooking spray
Heat a large skillet over medium high heat Remove fish from marinade reserve marinade and sear about one minute on each side Transfer to baking pan brush tops with a little marinade and bake about six minutes
Add the mushroom slices marinade and sugar to the pan and cook stirring occasionally until the mushrooms are soft and the sauce is slightly thickened about five minutes
Meanwhile heat a large soup pot over medium high heat Add the damp spinach leaves cover and wilt about three minutes stirring occasionally
Drain spinach and transfer to the serving platter making a bed for the fish Place fish on top Remove sauce from heat and stir in truffle oil Pour sauce and mushrooms over fish Sprinkle fried onions and green onions over the fish before serving