Blackbean Chilean Seabass Recipe
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
Asian Herb BBQ Unagi Sweet Rice
Dijon Mustard Butter
Chilean Seabass
Method
Black Bean Glaze Preparation
- 1
Asian Herb BBQ Unagi Sweet Rice Preparation
- 2
Cook the Rice
Rinse jasmine rice under cold water until water runs clear. In a pot, combine rice and water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and stir in unagi sauce, sesame oil, green onions, and cilantro.
Chilean Seabass Preparation
- 3
Prepare the Seabass
Preheat oven to 400°F (200°C). Season the seabass fillets with olive oil, salt, and black pepper. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes until fish is opaque and flakes easily.
Dijon Mustard Butter Preparation
- 4
Make the Butter
In a bowl, mix softened butter, Dijon mustard, lemon juice, salt, and black pepper until well combined. Set aside.
Plating
- 5
Serve the Dish
On a plate, place a serving of Asian Herb BBQ Unagi Sweet Rice, top with the baked Chilean seabass, drizzle with black bean glaze, and add a dollop of Dijon mustard butter on the side.
