Restaurants›Renee's Tucson›Chilean Sea Bass Koji Marinated And Grilled Recipe

Chilean Sea Bass Koji Marinated And Grilled Recipe

Inspired by Renee's Tucson
Time1h 30m
Serves4

watercress puree, soy honey vinaigrette, sugar snap peas, ikura, radish, turnips

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Ingredients

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Main Ingredients

Method

Preparation and Cooking

1

Marinate the Fish

In a bowl, combine the koji and Chilean sea bass fillets. Ensure the fish is evenly coated with koji. Cover and refrigerate for at least 2 hours, preferably overnight.

2

Prepare the Watercress Puree

Blanch the watercress in boiling water for 1 minute, then transfer to ice water. Drain and blend with a little water until smooth. Season with salt to taste.

3

Make the Vinaigrette

In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil until well combined.

4

Grill the Fish

Preheat the grill to medium-high heat. Remove the sea bass from the marinade and grill for about 4-5 minutes per side, or until the fish flakes easily with a fork.

5

Sauté the Vegetables

In a skillet, lightly sauté the sugar snap peas, radish, and turnips in a little olive oil until just tender, about 3-4 minutes.

6

Assemble the Dish

On a plate, spread a generous amount of watercress puree. Top with grilled Chilean sea bass, sautéed vegetables, and a dollop of ikura. Drizzle with soy honey vinaigrette before serving.