Executive Chef Steve Swinney makes Baldamar’s special Miso Marinated Sea Bass to kick off Mpls.St. Paul Magazine’s Restaurant Week.

Miso Marinated Sea Bass

Ingredients (per individual, scale according to the # of servings desired.)
Sea Bass (marinated in Miso marinade* 24-48 hours*, 3-4 oz. portion
Asparagus, steamed and shaved into ribbons, 2 oz. (Cooked til al dente in microwave or lightly steamed.)
Arugula, ½ oz
Frisse, ½ oz
Carrot Ribbons, 1 oz. (Raw)
Fresno Chiles, ½ oz.
Yuzu Vinaigrette*, ½ oz.|
Miso Marinade/Glaze*, 1 oz.

Directions

• Preheat oven to 400°F.
• Heat saute pan. Add oil and heat until oil is hot and shimmering.
• Add Sea Bass to pan and roast in oven until fish reaches an internal temperature of 130-degrees. About 15-20 minutes.
• In small bowl, add remaining ingredients except Miso Sauce and toss.
• To plate, arrange salad in a high mound on top half of plate.
• Arrange fish on top of salad.
• Drizzle miso sauce around the salad and bottom half of plate.
• Garnish with scant pinch of finishing salt, such as Maldon.

* = Recipes provided below

Miso Marinade/Glaze

Ingredients
Sake, 1 1/3 cup
Mirin, 1 1/3 cup
White Miso, 1 pkgs
Sugar, 1 cup

Directions

• Bring sake and mirin to boil in a non-reactive sauce pan.
  • On it comes to a boil, reduce hit and whisk in sugar until fully dissolved.
  • Whisk in miso, until smooth and return pan to boil for one minute.

Yuzu Vinaigrette

Ingredients
Yuzu juice**, 2/3 cup
Tamari Soy Sauce, 1/2 cup
Cilantro, chopped, 1/3 cup
Fresh Ginger, finely diced,1/3 cup
Shallots, diced, 1/3 cup,
Extra Virgin Olive Oil, 2/3 cup

Directions

• Combine first five ingredients in bowl and slowly whisk in olive oil until fully incorporated.

** If not available at your local Asian market or grocery store, substitute equal amounts lemon, lime, orange and grapefruit juice. It can also be purchased online.