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Author Notes: I fly in a Japanese sea bass from Hawaii and it is most likely the best in the world! —Chef Tom Minchella
Miso Glazed Sea Bass
pieces 7 ounce Sea Bass
cup White Miso
pieces Thai chilis
cup Dark Brown sugar
Mission Figs and White Cherries
cup Pitted Fresh White Cherries
tablespoon White Sugar
- Mix all ingredients for the glaze and marinated the sea bass for 5 minutes
- heat non stick skillet and caramelize the sea bass and finish in oven until done.
- Toss figs and cherries with sugar and tamari. Place in hot pan for 2 minutes and caramelize
- Place sea bass on the plate and top with the cherries and figs