Name: Miso Seabass Anticuchos
Yield: 6
Ingredients: 2 lbs Chilean sea bass filet loin, cleaned, scaled, skinned, deboned; 1 cup miso sauce, plus some for garnish; 2 cups grilled corn kernels; 1 cup shelled edamame; 1 cup Sliced Gills Yellow Onions; ½ cup unsalted butter, divided; 2 oz minced garlic; 2 oz minced shallots; 2 oz filtered sake; Salt and pepper, to taste; 1 bottle eel sauce; 1 bunch cilantro

Miso Seabass Anticuchos

December 8, 2023

by Chef Steven Agosto

Category Dinner Entrée Lunch

Persons

6

Serving Size

1 Serving

Ingredients

2 lbs Chilean sea bass filet loin, cleaned, scaled, skinned, deboned
1 cup miso sauce, plus some for garnish
2 cups grilled corn kernels
1 cup shelled edamame
1 cup Sliced Gills Yellow Onions
½ cup unsalted butter, divided
2 oz minced garlic
2 oz minced shallots
2 oz filtered sake
Salt and pepper, to taste
1 bottle eel sauce
1 bunch cilantro

Instructions

Cube the sea bass, and marinate it in the miso sauce.
Skewer the marinated sea bass. Place on high heat on a flattop.
On a hot sauté pan, sauté the grilled corn, edamame and onions with a bit of butter.
When the onions start to get translucent, add the garlic and shallots, and deglaze with a bit of sake. Add more butter, and season with salt and pepper
Place the grilled corn and onions on a plate. Place the skewers on top. Drizzle the eel sauce and miso sauce on top of the sea bass.

Miso Seabass Anticuchos