This dish takes me back to 2004 when I went on my very first date with my now husband. He took me to Tao in NYC. Naturally, I wanted the most expensive item on the menu, so I decided to peruse the more wallet-friendly, first date-appropriate entrees. My shame of being high maintenance was thankfully lessened when he said that he planned to order the same entrée that I had been eyeing – the Chilean sea bass. I think I fell in love with him right then and there. Food has the ability to evoke the fondest of memories. Simply the smell of certain dishes can whirl me back to my childhood when I used to sit in the kitchen and watch my mother skillfully caramelize onions, roast a leg of lamb, or bake oatmeal raisin cookies. This dish undoubtedly takes me back to my first date with my husband. It brings to mind all of the feelings that I had that night in NYC, when I was just a fool in love, both with my date and my food. 
The renowned sea bass at Tao boasts perfection thanks to its flawless miso glaze. I have concocted this recipe, using Tao’s dish as my inspiration. Make sure that the miso and maple glaze fully caramelizes as you broil the fish to create the most deliciously browned crust. Ingredients
2 6-oz. Sea bass filets
2 tablespoons brown rice miso paste
2 tablespoons Mirin (Japanese rice wine)
1 ½ tablespoon maple syrup
½ tablespoon soy sauce
¾ cup shelled soybeans
1 cup green peas
Squeeze of lime juice
Preparation
Combine miso paste, mirin, maple syrup, and soy sauce. Add the sea bass and turn to coat. Cover the marinated filets and refrigerate for at least a few hours.
Drain soybeans and peas after cooking in salted water, reserving some water for later use. Puree in a blender, adding water and a squeeze of lime juice as needed to reach desired consistency.
Preheat broiler. Broil fish on a baking sheet 5 inches from the heater for about 5-7 minutes. The thickness of the fish will affect the cooking time. The sea bass should be browned on top and opaque in the center.
3 comments:
WOW!!!!! I HAD A SIMILAR PREPARATION AT THE FAMOUS SEAFOOD BUFFET AT DEER VALLEY SKI RESORT YEARS AGO. I'VE BEEN FOREVER INTRIGUED BY IT, BUT NEVER REALLY WAS BRAVE ENOUGH TO ATTEMPT IT. NOW, AFTER READING YOUR RECIPE, IT SEEMS SO SIMPLE. KUDOS TO YOU!!!!!!
I love the green contrast with the fish, this one goes on the menu.
-Brenda
MY HUSBAND DOESN'T CARE FOR THE TEXTURE OF SEA BASS. WHICH FISH WOULD YOU SUBSTITUTE FOR IT?...PERHAPS HALIBUT?
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