Restaurants›Roy's Waikiki›Black Bean Chilean Seabass Recipe

Black Bean Chilean Seabass Recipe

Inspired by Roy's Waikiki
Time45m
Serves2

Sweet Black Bean Glaze. Sizzling Asian Herb BBQ Unagi Sweet Rice, Dijon Mustard Butter

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Ingredients

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Black Bean Glaze

Sizzling Asian Herb BBQ Unagi Sweet Rice

Dijon Mustard Butter

Chilean Seabass

Method

Black Bean Glaze Preparation

1

Make the Glaze

In a blender or food processor, combine black beans, honey, soy sauce, garlic, ginger, and lime juice. Blend until smooth. Set aside.

Sizzling Asian Herb BBQ Unagi Sweet Rice Preparation

2

Cook the Rice

Rinse the sushi rice under cold water until water runs clear. In a pot, combine the rinsed rice and water, bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until water is absorbed. Remove from heat and let it sit covered for 10 minutes.

3

Mix the Rice

Once the rice is cooked, fluff it with a fork and stir in unagi sauce, green onions, sesame oil, and fresh herbs.

Dijon Mustard Butter Preparation

4

Prepare the Butter

In a small bowl, mix softened butter, Dijon mustard, lemon juice, salt, and pepper until well combined. Set aside.

Chilean Seabass Preparation

5

Cook the Seabass

Season the seabass fillets with salt and pepper. In a skillet over medium-high heat, add olive oil. Once hot, add the seabass skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes or until cooked through.

6

Plate the Dish

On a plate, serve the sizzling Asian herb BBQ unagi sweet rice, top with the cooked seabass, drizzle with black bean glaze, and add a dollop of Dijon mustard butter on top.