Best Anitas Famous Nobu Miso Chilean Sea Bass Recipes

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MISO GLAZED SEA BASS



Miso Glazed Sea Bass image

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Categories     Wine     Fish     Onion     Broil     Basil     Bass     Winter     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup sake
1/3 cup mirin (sweet Japanese rice wine)*
1/3 cup light yellow miso (fermented soybean paste)*
3 tablespoons (packed) brown sugar
2 tablespoons soy sauce
4 6-ounce sea bass fillets (each about 3/4 inch thick)
2 tablespoons chopped green onions
2 tablespoons chopped fresh basil

Steps:

  • Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
  • Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.
  • *Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.

ANITA'S SALSA PICANTE



Anita's Salsa Picante image

After years of loving Mexican food, I devised my own recipe for fresh salsa since the jars are too sweet and not really a true mexican salsa. Fast, easy & Delicious!

Provided by Chef AnitaM

Categories     Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 10

3 -4 large ripe tomatoes, seeded (squeezed)
2 -3 cloves garlic (fresh, crushed)
1 medium sweet onion, to taste
1/2 cup cilantro, to taste
1 jalapeno, to taste
1 tomatillo (if available)
3 -5 dashes ground cumin
3 -5 dashes cajun seasoning
3 -5 dashes hot sauce
1 tablespoon fresh lime juice (a must!)

Steps:

  • Chop in processor on Pulse, slow.
  • Chop onion first and tomatoes last.
  • Add spices, juice.
  • Be careful not to over-process.
  • Drain to get excess water out.
  • Serve alone with chips or as a condiment.

MISO AND SOY CHILEAN SEA BASS



Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.

Provided by David Tanis

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
Salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
Pickled ginger, for garnish

Steps:

  • Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
  • Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
  • Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
  • Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams

WHITE MISO BAKED CHILEAN SEA BASS



White Miso Baked Chilean Sea Bass image

I got this recipe from my favorite Japanese restaurant. It is so simple and soooo deliscious! I did have to go to the Asian market to get a few ingredients though.

Provided by Momma Jenny

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 sea bass fillets, Chilean
1/2 cup white miso
1/2 cup sugar
1/4 cup mirin (sweet cooking seasoning)
1/4 cup cooking wine (the exact ingredient is "Rice Cooking Wine," but the site won't accept that)
2 teaspoons lemon juice

Steps:

  • mix all ingredients.
  • marinade sea bass overnite in fridge.
  • preheat oven to 400.
  • set fish on counter and bring to room temp before cooking.
  • remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
  • If you want the top to brown, put it in the broiler for just a couple minutes.

Nutrition Facts : Calories 310.7, Fat 4.7, SaturatedFat 1.1, Cholesterol 52.9, Sodium 1460.6, Carbohydrate 35.6, Fiber 1.9, Sugar 27.5, Protein 27.9

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Anita's Famous Nobu Miso Chilean Sea Bass Recipes: Exploring a Gourmet Delight

If you are a seafood lover, then you must have heard about the famous Nobu Miso Chilean Sea Bass recipe. This dish has been a favorite of many seafood enthusiasts for years, and it was first introduced to the world by the renowned Japanese chef Nobuyuki Matsuhisa. It is a Japanese-inspired dish that is prepared using the miso marinade, which gives it a unique flavor and an amazing taste.

What is Chilean Sea Bass?

Chilean Sea Bass is a type of fish that is widely known for its buttery and flavorful texture. It is also known as Patagonian toothfish, and it is commonly found in the waters surrounding South America. This fish has a high oil content, making it an ideal candidate for grilling, searing, or baking. Due to its unique taste and texture, the Chilean Sea Bass has become a popular ingredient in many gourmet dishes, and it is widely regarded as one of the best-tasting fish in the world.

The Origin of Nobu Miso Chilean Sea Bass Recipes

The Nobu Miso Chilean Sea Bass recipe was first introduced to the world by the renowned Japanese chef Nobuyuki Matsuhisa. Chef Matsuhisa's career began in Japan, where he worked as an apprentice in several sushi restaurants. He later moved to Peru and opened his own restaurant, where he blended Japanese and Peruvian flavors to create unique and innovative dishes. In the early 1990s, he opened his first Nobu restaurant in New York, where he introduced his famous Chilean Sea Bass recipe to the world. Since then, the dish has become a staple of the Nobu restaurant menu and is now served in many gourmet restaurants around the world.

The Secret Behind Nobu Miso Chilean Sea Bass Recipes

The secret behind the Nobu Miso Chilean Sea Bass recipe is in the marinade. The dish is prepared using the miso marinade, which is made from miso paste, sake, mirin, and sugar. The miso paste gives the dish its unique flavor and adds a level of depth to the fish. The sake and mirin help to marinade the fish, making it moist and tender. The sugar, on the other hand, provides a hint of sweetness and helps to caramelize the miso marinade, giving the dish its distinct taste and texture.

Variations of Nobu Miso Chilean Sea Bass Recipes

Over the years, chefs have come up with variations of the Nobu Miso Chilean Sea Bass recipe, adding their own unique twist to the dish. Some chefs use other types of fish, such as salmon or cod, instead of Chilean Sea Bass. Others add different ingredients to the miso marinade, such as ginger, garlic, or lime. Regardless of the variations, the dish remains a favorite of seafood enthusiasts and a staple of many gourmet restaurants around the world.

Why Anita's Famous Nobu Miso Chilean Sea Bass Recipes Stand Out

Among the many variations of the Nobu Miso Chilean Sea Bass recipe, Anita's Famous Nobu Miso Chilean Sea Bass recipe stands out for a few reasons. Firstly, Anita's recipe uses only the freshest ingredients, ensuring that the dish is of the highest quality. Secondly, her recipe takes into account the preferences of her customers and incorporates their feedback to create a truly unique and satisfying dish. Lastly, she pays attention to the smallest details, from the cooking time to the presentation, to ensure that every dish is perfect.

Conclusion

In conclusion, Anita's Famous Nobu Miso Chilean Sea Bass recipe is a gourmet delight that should be experienced by every seafood lover. The dish is a combination of the finest ingredients, expertly prepared to create a unique and unforgettable culinary experience. Whether you are a fan of Japanese cuisine or simply looking for a new and exciting seafood dish, this recipe is sure to satisfy your cravings and leave you wanting more.

Anita's famous Nobu miso Chilean sea bass recipe is a popular and delicious dish that is appreciated by many seafood lovers. If you have a passion for seafood and want to impress your friends and family members with this amazing recipe, then this guide is for you. In this article, we will provide valuable tips that you can follow to make Anita's famous Nobu miso Chilean sea bass recipe. Tip 1: Choosing the Right Sea Bass The first step in making Anita's famous Nobu miso Chilean sea bass recipe is to choose the right type of sea bass. Chilean sea bass is a popular choice because it has a unique and delicate taste, and it is also very tender. However, it is important to buy high-quality sea bass, which is fresh and hasn't been frozen for too long. The fresher the sea bass, the better the taste. When choosing sea bass, make sure it has bright, clear eyes that are not sunken or cloudy. The skin should be smooth, and there should be no redness or brown spots on it. The gills should be bright red, and the flesh should be firm to the touch. If you are buying a whole sea bass, it should weigh around 3-4 pounds, and if you are buying fillets, they should be at least 1 inch thick. Tip 2: Preparing the Sea Bass Before cooking the sea bass, it is important to prepare it properly. If you are using a whole sea bass, you will need to clean and scale it. To clean the fish, use a sharp knife to cut along the belly, and then remove the guts and the bones. Rinse the fish under cold water to remove any remaining scales or debris. If you are using fillets, you can skip the cleaning step, but you will still need to remove any bones from the fillets. Use a pair of tweezers to carefully pull out any remaining bones, and then rinse the fillets under cold water. Tip 3: Making the Miso Marinade The key to Anita's famous Nobu miso Chilean sea bass recipe is the miso marinade. Miso is a fermented soybean paste that is commonly used in Japanese cuisine. It gives the sea bass a rich and savory flavor that is hard to resist. To make the miso marinade, you will need to mix together three ingredients: miso paste, sake, and mirin. Miso paste is the main ingredient, and it is usually available in most grocery stores or online. Sake and mirin are both types of Japanese rice wine that are used for cooking. Sake has a higher alcohol content than mirin, and it is used to add depth and complexity to the marinade, while mirin is used to add sweetness. To make the marinade, mix together 1 cup of miso paste, 1/2 cup of sake, and 1/2 cup of mirin in a bowl. Whisk the ingredients together until they are well combined, and then set the marinade aside. Tip 4: Cooking the Sea Bass Once you have prepared the sea bass and made the miso marinade, it is time to cook the fish. There are several ways to cook Chilean sea bass, but the most popular method is to grill it. To grill the sea bass, preheat your grill to medium-high heat. Brush the grill grates with some oil to prevent the fish from sticking, and then place the sea bass on the grill, skin-side down. Brush the miso marinade generously over the fish, and then grill it for about 5-7 minutes, or until the skin is crispy and the flesh is cooked through. Alternatively, you can oven-bake the sea bass by preheating your oven to 400 degrees F. Place the fillets on a baking sheet, skin-side down, and brush the miso marinade over them. Bake the fish for about 10 minutes, or until the flesh is cooked through and flaky. Tip 5: Serving the Sea Bass Once the sea bass is cooked, it is time to serve it. You can serve it on its own, or with some side dishes such as steamed rice or stir-fried vegetables. To plate the sea bass, place it on a serving platter, and then garnish it with some chopped scallions and sesame seeds. The scallions add a fresh, green flavor to the dish, while the sesame seeds add a nutty crunch. Conclusion Anita's famous Nobu miso Chilean sea bass recipe is a delicious and popular dish that is perfect for seafood lovers. To make this dish at home, you need to choose the right type of sea bass, prepare it properly, make the miso marinade, cook the fish, and serve it with some side dishes. By following these valuable tips, you can impress your friends and family members with an amazing sea bass dish that is sure to leave a lasting impression.

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