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Miso Chilean Bass Recipe

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This recipe for Miso Chilean Bass, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chef Whitney & The Beach Club
Added: Friday, August 22, 2008


Miso Glaze:
1 part miso
part sugar
part sake
part mirin (sweet sake)
ginger julienne and sake for broiling

Edamame Puree:
2 parts edamame
1 part Idaho potato
salt & pepper

Miso Glaze: Mix all in a blender. Place the ginger julienne in a baking dish and place fish filets over top. Pour sake in dish 1/8th of an inch up the sides of the fish. Pour the miso glaze over the fish filets coating liberally. Broil until cooked and brown on top approx 15 mins.

Edamame Puree: Cut the potato small dice. Cover edamame and potato with chicken stock. Cook until very tender. Puree in food processor. Season to taste.

Can prepare with Black Cod instead of Chilean Bass.




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