Pan-seared Chilean Sea Bass w/ miso sesame mango sauce

[John]

Ingredients needed for dinner for two:

• Chilean Sea Bass filets (12oz.) - 2
• asparagus - 12 narrow stalks / 8 think stalks
• red potatoes - 2
• white onion (chopped) - 1/4 cup
• olive oil
• freshly ground black pepper
• salt (fine)
• sea salt (course)
• mango - 1
• lime - 1
• white miso paste - 1/2 cup
• cup sugar - 1/4 cup
• rice wine vinegar - 3 tablespoons
• soy sauce - 2 teaspoons
• peanut oil - 2 tablespoons
• sesame oil - 1/2 teaspoon
• helper to clean up your mess after dinner

Preparation (Total time - 20 minutes):

• Slice red pototoes into small wedges, set aside.
• Cut off bottom of asparagus stalks.
• Peel mango and chop a little less than half into a pulp, set aside. Save a small wedge to slice later for a pretty garnish.
• Salt (fine) and pepper fish filets accordingly to color both sides.
• Cut lime into quarters.

In small bowl, whisk together the miso, 1/4 cup water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Note that you will have extra dressing to be used for a future salad if you'd like. This dressing is a Food Network recipe... Set aside.

Now for the cooking...
In a 10"-12" omelette pan, add a few tablespoons of olive oil at medium - high heat. Begin to pan fry the potatoes and season with salt and pepper. You may need to continuously add more olive oil to keep the potatoes moist. After about 10 minutes, you can push the potatoes to the side of the pan (or start another pan) for the asparagus. Add a little more olive oil and sautee the asparagus until it start to begins to brown a bit. Add more sale and freshly ground pepper to taste. Squeeze 1/4 lime over asparagus and remove after 1 minute on to plate. Continue cooking potatoes until done and add sea salt for flavor. Plate.

About 7 minutes after you start the potatoes, start another large omelette pan and add 3 tablespoons of olive oil at medium heat. Once hot, add filets and shake pan to avoid sticking. You will sear each side of the filet for 5-7 minutes depending on thickness. When fish begins to flake apart has has a nice light brown crust, then you'll know it's done. Once done, remove filets on to plate over asparagus - be gentle as they will fall apart if you've cooked them correctly. [Disclaimer - sea bass (like shark) is something you need to cook at least MW as the species is known to naturally carry parasites]

About two minutes prior to removing the fish from the pan, add the chopped onion to the side of the pan to begin the browing. Once the fish is removed, leave oil and the fish bits and add about half of the prepared miso sesame dressing and the chopped mango. Squeeze remaining 3 quarters of lime, sautee and whisk until hot and completely mixed. This may take awhile as the oil, dressing, and mango will initially separate. Spoon sauce on to plate around base of fish.

Remember that little wedge of mango? Using a good knife, slice into a thin fan and add to top of fish. Suggest a full-bodied chardonnay, voignier, or white burgandy. Note my wine pairing below. Enjoy!

Wine pairing: 2005 Flora Springs Chardonnay (Barrel Fermented) - ~$22

If done correctly, the fish will flake apart and melt in your mouth. Sauce is a bit strong, but it's a buttery flavorful fish, so I like robust flavors. Sorry I didn't take photos - we were hungry.

[jeff]

Welcome to the forum!

[John]

Thanks Jeff - looking forward to documenting more of my favorites that I've personally been successful with and concocted on my own... :)