Chilean Sea Bass

March 2018 View more

½ cup miso paste
½ cup sake
2 tablespoons peeled fresh ginger
2 tablespoons soy sauce
2 4-ounce skinless Chilean sea bass fillets
1 cup sweet peas, divided
¼ cup plus 2 tablespoons olive oil, divided
6 ounces mushrooms (mixture of wild mushrooms, shiitake and oyster)
Fine sea salt and freshly ground pepper

In a blender, combine the miso paste, sake, ginger and soy sauce to make a marinade.

Place the fish in a glass baking dish and coat with the marinade. Let marinate for two hours.

Rinse out the blender and add  up of sweet peas,  up olive oil,  up cold water and salt and pepper to taste. Blend until the mixture is a smooth puree. Taste and adjust seasoning, if necessary.

Heat 1 tablespoon olive oil in a nonstick pan over medium-high heat. Remove fish from marinade and add to the pan. Sear until golden brown, about 2 minutes per side. Reduce heat to low and sauté fish for about 3 minutes more on each side. Remove fish from the pan and let rest.

Heat the remaining tablespoon of olive oil in another nonstick pan over medium-high heat. Cook the mushrooms until tender, about 2 minutes, and season with salt and pepper to taste. Remove the mushrooms from the pan. Pour the sweet pea puree into the same pan and reduce. Add the remaining  f cup of sweet peas and cook for about 5 minutes.

Divide the sweet pea puree among two dinner plates, top with mushrooms and layer the cooked fish on top.