Grilled Chilean Seabass Recipe
koji marinade, glazed root veg, spiced carrot sauce
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Ingredients
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For the Koji Marinade
For the Glazed Root Vegetables
For the Spiced Carrot Sauce
For the Grilled Chilean Seabass
Method
Preparation of Koji Marinade
- 1
Marinating the Fish
- 2
Marinate the Seabass
Place the Chilean seabass fillets in a shallow dish and pour the koji marinade over them. Cover and refrigerate for at least 2 hours, preferably overnight.
Preparation of Glazed Root Vegetables
- 3
Prepare the Vegetables
Preheat the oven to 400°F (200°C). In a bowl, toss carrots, parsnips, and beets with honey, olive oil, salt, and pepper. Spread on a baking sheet.
- 4
Roast the Vegetables
Roast in the oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
Preparation of Spiced Carrot Sauce
- 5
Cook the Sauce
In a saucepan, combine chopped carrots and vegetable broth. Bring to a boil and simmer until carrots are soft, about 15 minutes.
- 6
Blend the Sauce
Add cumin, coriander, chili powder, salt, and pepper. Blend until smooth, then set aside.
Grilling the Seabass
- 7
Assembly
- 8
Serve
Plate the grilled Chilean seabass with glazed root vegetables on the side and drizzle with spiced carrot sauce.