Ever since finishing our “cleanse”, my husband and I have been trying to maintain a healthier diet and lifestyle. Now, this presents quite a problem with our comfort food addiction and nightly bottle of wine. But we are working on it 😉 So I have started to substitute one dinner a week (which would normally be some sort of grilled pork or chicken with potatoes) for fish. You can’t get much healthier than that! The problem is, I really really REALLY dislike fish. The only fish I am willing to eat (on occasion) is sea bass. So, once a week when we go to Denver for my husband’s ankle rehab, I drop him off and head to Whole Foods.
Let’s be honest, the main reason I go to Whole Foods is to load up on Mochi Balls. Have you ever had them? They are amazing. I don’t even know exactly what they are… but I can’t live without them. But, while I’m there, I also get our weekly serving of sea bass. It actually started out as a surprise for my husband. I would sneak away from his rehab, get his favorite fish, and make him a surprise dinner. But once I discovered the Mochi Balls, my surprise dinner lost it’s luster because he realized I was just going to Whole Foods for mochi 😉
Anyway, back to the sea bass. Have you ever been to Nobu?… or Matsuhisa? It’s a bit hoity toity, I know. But come on… It’s amazing. They have this Chillean Sea Bass with Black Beans that is to die for. It literally melts in your mouth. Between the buttery sea bass, the juicy rice, and the chop sticks… I basically end up just drinking the damn thing. So even though I know nothing about Asian cooking, particularly their spices and sauces, I wanted to try to recreate this amazing dish at home.
It was a shocking success! Mine is a bit different, for obvious reasons (I don’t use black beans and I don’t know what the hell Miso is), but it’s very similar and very delicious! So, try it out and let me know what you think. For us, It’s a new household favorite 🙂
12-16 oz. Sea bass
1 tbsp. toasted sesame oil
¼ c. soy sauce
2 tbsp. brown sugar
1 tbsp. vodka
- Combine all ingredients in a small sauce pan. Heat on low until the sugar is dissolved. Remove from heat and set aside to cool. Once cool, pour into a large plastic bag. Cut sea bass into desired portion size. Place the sea bass in the bag with the marinade and gently massage to coat. Set aside and let rest for 2-3 hours.
- Using a large piece of foil, fold in the edges to form a foil boat. It doesn’t need to be super sturdy, just enough to hold the juices in.
- Place one section of sea bass in each boat. Divide the marinade evenly amongst each boat.
- Place the sea bass boats in the center of grilling rack and grill for twenty minutes on high heat.
- Using tongs, gently slide the sea bass boats off the grill and onto a baking dish or platter.
- Serve hot over a bed of basmati rice. Pour any remaining sauce over the sea bass and rice. Enjoy!