Cafe Lurcat's recipe for Sea Bass with Miso

June 24, 12:59 PMFort Myers Family Entertainment ExaminerVicki Chavis

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  Photo credit : Chelsea Umi

Once you've tasted the Sea Bass with Miso at Cafe Lurcat in Naples, Florida, you'll want to try your hand at making it at home. One slice of sea bass marinated in Miso, roasted and broiled until crisp on the outside and succulant inside makes for a perfect fish dish.

The sweet Miso and savory fish is a knock-out combination for a melt-in-your-mouth taste explosion. Perfect for a dinner or tapas party, this sea bass is unforgettable.

The Sea Bass with Miso recipe is printed here with permission from the Cafe Lurcat in Naples, Florida.

Ingredients:

• 1 oz blended oil
• 6 oz Sea Bass, marinated
• 2 + 1/2 oz Miso marinade
• 1/2 oz EVOO (extra virgin olive oil)

Ingredients for Miso marinade:

• 6.5 cups Mirin
• 12 oz white Miso
• 10 cups sugar

*yields 2 gallons

Methodology:

Miso Marinade

• Bring the Mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
• Turn down the heat to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Service

• Slather the fish with 3/4 oz of Miso marinade per serving and place in 2" half pan. Cover and refrigerate for 2-3 days.
• To serve, lightly wipe off any excess Miso clinging to the fillets but don't rinse it off. Place the fish in an oiled saute pan and bake until the surface of the fish turns brown (medium well).
• With a spatula, loosen the fillet and top with an additional 2 oz of marinade. Then place under broiler for 6-8 minutes until evenly browned.

Enjoy this amazing "small plate" meal with your choice of sides. A fresh green salad and some crusty warm bread dipped in olive oil are perfect mates for this sea bass with miso.