Recipes Renee's Tucson Chilean sea bass koji marinated and grilled

Chilean Sea Bass Koji Marinated And Grilled Recipe

inspired by

@reneestucson

Oct 01 2024

•

1h 30m

•

Serves 4

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Recipe information

Make Chilean Sea Bass Koji Marinated And Grilled in just 1h 30m. watercress puree, soy honey vinaigrette, sugar snap peas, ikura, radish, turnips

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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.

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