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STEAMERS MISO SEARED CHILEAN SEABASS

Source: Steamers Genuine Seafood - Phoenix, Arizona

4 (8 oz.) pieces Chilean seabass
7 oz. Mirin cooking sake
4 oz. red miso paste
3 oz. rice wine vinegar
1 oz. soy sauce
1 T. sesame oil
1 oz. pickled ginger
3 oz. olive oil

Purée all ingredients except seabass and olive oil in blender. Marinate fish in mixture for 3 hours, then turn over, and marinate for another 3 hours.

In large sauté pan, heat oil to the point of smoking; sear each side of seabass for 1 minute. Place on cooking tray and bake 8 minutes at 375ºF.