Marinated Sea Bass With Artichoke Relish |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted from a recipe by James McDevitt, a local chef, who also guest judged on Top Chef. Soybeans and yellow miso paste are available at Asian markets. Total time does not include 2 hours marinating time. Ingredients:
4 medium artichokes |
1 lemon, halved |
4 cups water |
1 cup white wine |
2 quarter-size slices fresh ginger |
1 tablespoon curry powder |
1 teaspoon turmeric |
1/2 lb fresh or frozen soybeans, shelled (1/2 cup) |
2 green onions, thinly sliced |
1/2 small red onion, finely chopped |
1 plum tomato, finely chopped |
1/4 cup mayonnaise |
1 garlic clove, minced |
1 teaspoon fresh ginger, minced |
1 tablespoon fresh lime juice |
1 1/2 teaspoons dijon mustard |
1 1/2 teaspoons rice vinegar |
1/4 teaspoon hot sauce, preferably sriracha |
1 pinch salt & freshly ground black pepper |
one 4-inch piece fresh ginger |
1 cup sake |
1/4 cup mirin |
2 tablespoons soy sauce |
2 tablespoons yellow miso |
24 ounces sea bass fillets, about 1 inch thick |
salt & freshly ground black pepper |
2 tablespoons olive oil |
2 tablespoons fresh lime juice |
2 tablespoons minced chives |
Directions:
1. To make the relish, first trim the artichoke stems. With a sharp knife cut off the top third of the artichoke. Pull off the outer leaves. Cut off any tough green skin from the bottoms. Rub the artichokes with lemon; set aside.
2. Heat a saucepan to a boil with the water, wine, ginger, curry and turmeric. Allow to simmer about 2 minutes. Add in the artichoke bottoms and simmer until tender, about 15 minutes. Remove and allow to cool. Scrape out the hairy chokes and cut the artichokes into 1/2 inch dice.
3. Return the liquid to a boil and add the soybeans. Cook until tender, about 2 minutes; drain. Transfer soybeans to a bowl and add the green onions, onion tomato and artichokes. Refrigerate.
4. To make the ginger mayonnaise, combine all the ingredients in a small bowl; refrigerate.
5. Prepare the marinade. Grate the ginger into a small strainer set over a bowl. Extract as much juice as possible, about 2 tablespoons. Now in a baking dish or other marinating pan whisk together the ginger juice, sake, mirin, soy sauce and miso paste. Add the sea bass fillets and marinate in the refrigerator up to 2 hours, turning twice.
6. Preheat oven to 500°F
7. Pat the fillets dry and season with salt and pepper. In an ovenproof skillet, heat the oil over high heat. Place fillets, skin side down and cook until well browned, about 2 minutes. Turn then transfer to the oven. Roast for 5 minutes, until just cooked through.
8. To serve, stir the lime juice into the relish and divide among 4 serving plates. Set a fillet on top of each, then dollop with the ginger mayonnaise. Garish with chives.
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