Chilean Sea Bass Recipe
lobster miso sauce sweet potato
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Ingredients
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Sea Bass
Lobster Miso Sauce
Sweet Potato Purée
Method
Preparing the Sea Bass
- 1
Season the Fish
Pat the Chilean Sea Bass fillets dry with paper towels. Season both sides with salt, black pepper, and lemon juice. Let them marinate for about 15 minutes.
- 2
Cook the Fish
In a large skillet, heat olive oil over medium-high heat. Add the seasoned sea bass fillets and cook for about 4-5 minutes per side or until golden brown and cooked through. Remove from the skillet and keep warm.
Making the Lobster Miso Sauce
- 3
Prepare the Lobster
Remove the meat from the lobster tails and chop it into bite-sized pieces. Set aside.
- 4
Cook the Sauce
In the same skillet used for the fish, add the unsalted butter and melt over medium heat. Stir in the white miso paste, mirin, soy sauce, and water, whisking until smooth. Add the lobster meat and simmer for about 5 minutes until the lobster is heated through and the sauce thickens slightly.
Making the Sweet Potato Purée
- 5
Prepare the Sweet Potatoes
Peel and chop the sweet potatoes into large chunks. Place them in a pot of boiling salted water and cook until tender, about 15-20 minutes.
- 6
Blend the Purée
Drain the cooked sweet potatoes and return them to the pot. Add butter, salt, ground cinnamon, and heavy cream. Use an immersion blender or a food processor to blend until smooth and creamy. Adjust seasoning if necessary.
Plating the Dish
- 7
Serve
On a plate, spoon a generous portion of sweet potato purée. Top it with the cooked Chilean Sea Bass and drizzle with the lobster miso sauce. Garnish with fresh herbs if desired.