MISO-MARINATED SEA BASS WITH BEURRE BLANC

Miso-Marinated Sea Bass with Beurre Blanc image

Yield Makes 6 servings

Number Of Ingredients 13

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1 cup mirin (sweet Japanese rice wine)*
3/4 cup white miso (fermented soybean paste)*
1/2 cup sake
1/4 cup sugar
6 5- to 6-ounce sea bass fillets (each about 1 inch thick)
1 cup dry white wine
1/4 cup chopped shallots
6 garlic cloves, chopped
1 bay leaf
1/2 teaspoon whole black peppercorns
1 cup whipping cream
5 tablespoons unsalted butter, room temperature
1 1/2 tablespoons fresh lemon juice

Steps:

Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.
Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.
Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.
Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.