27879 Chilean Sea Bass with Roasted yellow tomato miso Broth by Chef Jayon DeMarco 10 min 10 min 1 serving Fri Oct 30 06:44:19 -0700 2009 Fri Oct 30 06:44:19 -0700 2009 Medium American User http://www.chow.com/recipes/27879 Fri, 30 Oct 2009 13:44:19 GMT
  • in a hot skillet sear sea bass skin side down for 5 minuets until crisp. ( make sure you dry the skin very well before you place in the pan.) This will make very crispy skin.
  • after turning fish add white wine, chicken stock puree of tomaotes and miso paste slowly. than add harissa paste
  • cook down for 3 minuets add butter at the end , finish with fresh lemon.
    • ]]>     http://www.chow.com kobejohn88 50 Main 6 oz Seabass cut thick

    ]]>     yellow tomato 1/2 cup roasted and pureed

    ]]>     miso paste 1 tsp

    ]]>     harissa paste 1 tsp

    ]]>     1/4 cup white wine

    ]]>     1/4 cup chicken broth

    ]]>     butter cubes #2

    ]]>     olive oil

    ]]>     32518 chef jayson demarco. bosotn chef 8341 sea bass