Difference between revisions of "Miso-seared Chilean Seabass"

From Recidemia English
Jump to: navigation, search
m (Text replace - "\[\[Category:Chilean ([^cC])(.*)\]\]" to "Category:Chilean cuisine Category:$1$2 Recipes")
Line 19: Line 19:
 
[[Category:Seabass Recipes]]
 
[[Category:Seabass Recipes]]
 
[[Category:Chilean cuisine]]
 
[[Category:Chilean cuisine]]
−
[[Category:Meat Dishes Recipes]]
+
[[Category:Meat Recipes]]
 
[[Category:Sesame oil Recipes]]
 
[[Category:Sesame oil Recipes]]
 
[[Category:Red miso Recipes]]
 
[[Category:Red miso Recipes]]
 
[[Category:Sake Recipes]]
 
[[Category:Sake Recipes]]
 
[[Category:Mirin Recipes]]
 
[[Category:Mirin Recipes]]

Revision as of 12:17, 10 May 2012

File:Chilian seeebass.jpg
Miso-seared Chilean Seabass

Ingredients

Directions

  1. Put all ingredients except sea bass and olive oil in blender.
  2. Marinate fish in mixture for 3 hours, then turn over, and marinate for another 3 hours.
  3. In large sauté pan, heat oil to the point of smoking; sear each side of sea bass for 1 minute.
  4. Place on cooking tray and bake 8 minutes at 375°F.
Retrieved from "http://en.recidemia.com/index.php?title=Miso-seared_Chilean_Seabass&oldid=189528"