Sunday, December 9, 2012

Umi-Style Chilean Sea Bass (Lapu Lapu or Halibut)

2 8 oz. Sea Bass Filets (Lapu Lapu or Halibut)
10 Green Beans, ends removed and chopped in half
4 Cherry Tomatoes, halved

Spice Rub

1 1/2 teaspoon Chili Powder
3 teaspoons White Sugar
1/2 teaspoon Kosher Salt

Spicey Miso Sauce

 1 teaspoon Miso Paste
2 teaspoons Tomato Paste
1/2 teaspoon Chili Powder
1/4 cup White Wine
1/4 cup Mirin - Sweet Rice Wine
1/4 cup Chicken Broth

Mix together your spice rub and set aside.

Mix together your Spicy Miso Sauce in a bowl and set it aside.

Get a skillet and put a little oil in it, not alot, just enough so the fish does not stick. Heat the oil over medium-high heat just until it gets hot. Watch it carefully so that it does not smoke. If it starts smoking dump it out and start over, otherwise your dish will taste like burned oil.

Dredge your fishy filets in the spice rub, just so they have a nice coat on each side, it’s not important to have it on the sides, top and bottom is perfect.

CAREFULLY put the fish into the heated oil, you are going to sear it on each side for about 3-4 minutes. We are searing it just long enough that the sugar in the spice rub carmelizes and so the fish stays ultra juicy.

Once the fish is finished searing remove it from the heat and put it on your serving plate. Now carefully pour the sauce into the hot pan, heat it until it starts to bubble. It won’t take long at all maybe 3 minutes. Throw in your green beans and tomatoes, kind of stir those little suckers around for a minute or two, until they are heated. Now take the skillet full of piping hot sauce and carefully pour it over the fish.

Youre done!

* From start to finish this should take you about 15-20 minutes to whip together. It’s really quick, healthy and totally impressive once you serve it up.

- Thank you 'mswathi1025' for your recipe.  :)

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