Black Bean Chilean Seabass Recipe
Sweet Black Bean Glaze. Sizzling Asian Herb BBQ Unagi Sweet Rice, Dijon Mustard Butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Black Bean Glaze
In a small saucepan, combine black beans, soy sauce, honey, salt, and pepper. Simmer over medium heat for about 10 minutes until thickened.
- 2
Prepare the Sweet Rice
Cook rice according to package instructions. Once cooked, stir in unagi sauce and chopped Asian herbs. Set aside.
- 3
Cook the Chilean Seabass
Season seabass fillets with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of butter. Cook the fillets for 4-5 minutes on each side until golden and cooked through.
- 4
Make the Dijon Mustard Butter
In a small bowl, mix the remaining butter with Dijon mustard until well combined.
- 5
Plate the Dish
On a plate, serve a portion of the sweet rice, top with the cooked seabass, drizzle with black bean glaze, and finish with a dollop of Dijon mustard butter.
