Miso Seabass Anticuchos




Serves 6

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


1. Cube the sea bass, and marinate it in the miso sauce.
2. Skewer the marinated sea bass. Place on high heat on a flattop.
3. On a hot sauté pan, sauté the grilled corn, edamame and onions with a bit of butter.
4. 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
5. 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 Antichuchos