What's for dinner?........I got endangered Sea Bass... top that

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ps99472

ps99472

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Did my weekly rounds at Costco and noticed the frozen Chilean sea bass filets for $40.  Got home, and realized it's only 5 measly pieces, oh well, it's filleted and packed individually, still cheaper than eating out.

So what do you do with $8 a piece fish?.....misoyaki Nobu style of course.  I did some misoyaki salmon filets recently for the holidays and they were a hit.  People actually said it was legit.  So now I want to move on to the best fish my hard earned money can buy (at Costco).

Got the recipe off Epicurious, mixed the miso marinade and soaked the fish overnight.  Got home today hungry and pissed off from a hard day at work.  Took the sea bass out of the marinade, blot dry with paper towels (marinade will burn), and proceeded to broil for 6-7 minutes.  Keep extra foil handy to cover the fish when it's browned after a few minutes so you don't burn the top.

It was the best meal I've ever cooked with my own hands....


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Recipe and any alteration please?

Also, the Patagonian Toothfish is not endangered anymore (that was an issue in the late 90s).
 
That sounds fancy schmancy. Good job, Ps9.

Last night, I made three-cheese stuffed jumbo shells in a cabernet marinara sauce with Italian sausage in it and homemade french rolls on the side (bread baking is my newest obsession.) It is outstanding, if I do say so myself. Contrary to popular opinion, the secret to baking stuffed shells without them leaking cheese into the sauce is to bake them seam-side DOWN, NOT UP like we were all taught growing up. I have chicken & dumplings in the crockpot for tonight (slow cookers, being my other addiction.)
 
ps9 said:
http://www.epicurious.com/recipes/food/views/miso-glazed-sea-bass-102851

What?  Not endangered?  Why is it so expensive then?  Just lost the appeal for sea bass.

Didn't change the recipe much, got some sake from the local Korean market, marinaded for 24 hours though to make sure the flavor goes thru.  Watch the broiler, it will burn easily, tenting with foil as soon as it browns.
Click to expand...

Thanks! Will put it on list of things to try myself after seeing your success.



 
ps9 said:
http://www.epicurious.com/recipes/food/views/miso-glazed-sea-bass-102851
What?  Not endangered?  Why is it so expensive then?  Just lost the appeal for sea bass.
Click to expand...

"Sea Bass" is a generic term that includes a wide range of fish.  Chilean Seabass (Patagonian toothfish)'s  sustainability is debated, though much improved over the past decade.  Some recommend local alternatives such as Pacific White Sea Bass and Pacific Halibut that are better managed and more sustainable.

You can contact local fish mongers like Dry Dock Fish Co in Fullerton and Pearson's Port in Newport Beach to see what's avail.  I have not been to Dory Fishing Fleet Market in recent years so cannot comment on them.
 
momopi said:
ps9 said:
http://www.epicurious.com/recipes/food/views/miso-glazed-sea-bass-102851
What?  Not endangered?  Why is it so expensive then?  Just lost the appeal for sea bass.
Click to expand...

"Sea Bass" is a generic term that includes a wide range of fish.  Chilean Seabass (Patagonian toothfish)'s  sustainability is debated, though much improved over the past decade.  Some recommend local alternatives such as Pacific White Sea Bass and Pacific Halibut that are better managed and more sustainable.

You can contact local fish mongers like Dry Dock Fish Co in Fullerton and Pearson's Port in Newport Beach to see what's avail.  I have not been to Dory Fishing Fleet Market in recent years so cannot comment on them.
Click to expand...

Go with Black Cod rather than Halibut.
 
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