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Teriyaki-Glazed Chilean Sea Bass with Cauliflower Curry Puree PDF Print E-mail

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SeaBass

From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotkin and Joey Allaham, © Joey Allaham, used by permission of the publisher, Pelican Publishing Company, Inc.

Ingredients

½ cup soy sauce
½ cup sugar
¼ cup miring
3 garlic cloves, crushed
(use your knife or the bottom of a pot to crush the garlic cloves)
Four 7-oz. fillets sea bass
Salt to taste
2 tbsp. oil

Directions


Preheat the oven to 350 degrees. In a saucepan over medium heat, combine the soy sauce, sugar, mirin, and crushed garlic cloves. Reduce slowly for approximately 30 minutes until it thickens and coats the back of a spoon; set aside. Season the fish with salt. Add the oil to a heavy gauged frying pan and put on high heat. After the frying pan is hot, sear the fish for 2 minutes on each side. Bake the fish in the oven for 8 to 10 minutes and glaze the top of the fish with the teriyaki after every two minutes.
Serve over the Cauliflower Curry Puree (recipe here).

Notes

Recipe: kosher, fish

 


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