Recipe courtesy of Julian Medina
Sea Bass with Hot Sauce Glaze
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 685
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 84
- Dietary Fiber
- 14
- Sugar
- 43
- Protein
- 42
- Cholesterol
- 58
- Sodium
- 2281
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
8 miniature carrots
8 miniature zucchini
8 miniature corn
8 asparagus
4 tablespoons olive oil
Salt and pepper
4 tablespoons hot pepper sauce
4 tablespoons miso
8 tablespoons sake
4 tablespoons sugar
20 ounces sea bass
Directions
- Preheat oven to 400 degrees F.
- In a small roasting pan, combine all of the vegetables with the olive oil, salt and pepper, and roast in the oven for 45 minutes.
- Mix the hot sauce, miso, sake, and sugar until well combined. Set aside 1/4 of the marinade for a sauce. Marinate the sea bass in the remaining marinade for 20 minutes.
- Remove the sea bass from the marinade and sear on each side for approximately 7 minutes per side. Discard the used marinade.
- To serve, plate the sea bass and pour some of the reserved marinade on top. Add the roasted vegetables on the side and serve.