I think this meal of Miso Glazed Sea Bass Wrapped in Seaweed and Rice Paper & Filet with Wasabi Butter from Certified Steak and Seafood, would be awesome for a special New Years Eve Dinner or Réveillon. Certified Steak and Seafood, via my partnership with Foodie Blogroll, were kind enough to send me two Prime Certified Angus Beef Fillets and two Chilean Sea Bass pieces, to create with. Knowing me, I decided to get creative. For a few weeks in the Restaurant Depot, while shopping for clients, I’ve been seeing these curious sea vegetables from Asia called Salty Fingers. They are crunchy, salty, and slightly bitter. I knew they would pair well with my sea bass.
Taking even further cues from the diversity of Asia, I started piecing together more ingredients that are staples in my pantry. Miso , Seaweed, Sesame Oil, etc. I know it’s a cliche, but who doesn’t like some sort of surf and turf? I pan roasted my Sea Bass with a Miso Glaze, and then wrapped in super thin rice paper with a strip of Seaweed. The Fillet I just seared for a few minutes on each side and topped with salted butter blended with wasabi powder.Fresh grated Wasabi would be even better if you can find it. The salad is lightly sauteed oyster mushrooms tossed with Pea Shots, salty fingers, diced pickled garlic, shaved shallots, and dressing of Sesame Oil, Rice Vinegar, Ponzu Soy Sauce ,minced garlic ,salt and pepper. This served as a nice medium with steamed white rice between the fish and beef. This meal may seem complicated , but it’s not . If you set it all up, it should be ready in approximately thirty minutes cooking/ grilling time.
Certified Steak and Seafood is offering you a coupon code (FBR125D) to get a $25 discount off their order.
Miso Glazed Sea Bass Wrapped in Seaweed and Rice Paper & Fillet with Wasabi Butter and Pea Shot and Salty Finger Salad
- 2 Chilean Sea Bass Steaks
- 2 Angus Beef Filet Mignon
- Miso Glaze
- 3 tablespoons White Miso
- 2 Tablespoons Ponzu Soy Sauce
- 2 Tablespoons Brown Sugar
- 3 Tablespoons Mirin
- 1 Tablespoons vegetable oil ( any light neutral tasting oil)
- Super Thin Rice Paper
- 1 sheet seaweed
- Wasabi Butter
- 1 teaspoon Wasabi Powder
- 2 tablespoons softened Salted Butter
- Sea Salt or Himalayan Salt
- Coarse Black Pepper
- Pea Shot Salad
- 3 cups Washed Pea Shots
- ½ cup Salty Fingers ( Specialty Produce Stores)
- Several Cloves Pickled garlic ( Available in Korean Stores)
- 1 shallot shaved thin
- ⅓ cup sesame oil
- 3 tablespoons olive or pomace oil
- ⅓ cup rice vinegar
- 1 teaspoon Ponzu Soy Sauce
- 1 teaspoon minced garlic
- Salt and Pepper to taste
- 2 cups Oyster Mushrooms
- Oil
- In a small bowl whisk together, Miso,brown sugar, Ponzu soy, oil, and Mirin.
- Add Sea Bass to Miso Glaze and let marinate.
- Line a roasting pan with parchment and preheat oven to 525.
- In a skillet lightly saute the oyster mushrooms and season with salt and pepper. Set aside.
- Wash and Prep your pea shots and salty fingers.Add pickled garlic and shallots to mix.
- Mix your dressing of sesame oil, ponzu soy, rice vinegar, oil, , garlic,etc and whisk until emulsified.
- Mix Wasabi powder and softened butter and keep cool.
- Heat your grill pan or indoor grilling device to searing temp ( over 425 F).
- Place Sea Bass on pan lined with parchment with Miso Glaze and roast for 10 -15 minutes until glaze starts to caramelize. Check temp and lower if necessary so glaze doesn't burn.
- Once done, carefully remove sea bass and place on a sheet of dampened rice paper with a seaweed strip. Roll sea bass and tuck in ends of paper so fish is encased.
- Season Beef Fillets with salt and pepper and grill for a minutes on each side to desired doneness. Approximately 5 minuted each side for rare to med rare.
- Remove from grill and top with a pat of Wasbi Butter.
- Toss Pea Shot Salad with dressing and sauteed warm mushrooms and serve with steamed white rice and the sea bass and fillet.
2.2.6
After a rough week for Certain Someone and I , this was a great dinner for the end of the work week. He was both impressed with the quality of meat and fish , in addition to my creative spin. I wont mention where he orders his frozen fillets from, but I definitely think this was a more superior product from Certified Steak and Seafood.
I wish all of you safe , happy , and warm holidays filled with warmth and cheer. Thanks for following me on my journey with Coco Cooks.
Disclosure:
This is a sponsored post , but the opinions remain my own. This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.
Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no ‘middle man’ making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.
Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.
They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.
