My friend gave me this receipe and when I made it, someone said that it tasted like it came from a restaurant. Maybe its because many people don't make seafood at home, and if they do they make salmon.
Sake miso sea bass
you can basically use this recipe for any white fish...but i've found
that chilean seabass, although expensive, is the hardest to screw up,
because its hard to overcook and doesn't turn out dry...make sure to
marinade the fish at least 4 hours...for best results, marinade
1/4 cup mirin (sweet sake)
1/4 cup sake
1/2 cup white or yellow miso paste
1/4 cup sugar
1 lb. chilean seabass (or black cod fillets) (1 lb. is quite a bit
for two people, so you could probably get away with 3/4 lb. of fish
for two main dish portions...)
In a medium saucepan, bring the mirin and sake to a boil. Remove from
the heat, add the miso and stir until dissolved. Add the sugar,
return to a low heat, and stir until dissolved. Remove from the heat
and let cool completely.
Place the fish in a large zip-lock bag. Pour in the marinade and let
marinate overnight refrigerated, or at least 4 hours.
you can cook the fish two ways:
Broil the fish:
Preheat the broiler. Remove the fish from the marinade and place on a
broil pan. Blot the miso from the fillets with a kitchen towel. Broil
until lightly browned and the fish is opaque in the center, 6 to 10
minutes, depending upon the size of the fillets and the height of the
Turn the heat onto medium-high, and coat the bottom of a pan with
olive oil - make sure only to coat lightly so the fish doesn't stick,
but don't overdo it with the oil or it'll splatter. When the pan
gets hot, lay the fish in the pan, and let it cook on one side for
2-3 mins, or until it is lightly brown on one side. Flip the fish to
the other side and cook it for another 2-3 mins, or until the seabass
easily flakes with a fork. Once it easily flakes, the fish is done!
Do you have to have dinner with this person? No, I'm kidding ;) Seriously, I think figuring out what they really like would be a good strategy. I tend to get annoyed with picky eaters since taste is learned. But that's another diatribe... So it makes me less annoyed to think of what someone likes instead of what they don't if that makes any sense... Anyway, pardon the ramble. Perhaps you could do a simpler meal and wow him/her with a fancy dessert? Some main course ideas: whole cooked fish; whole roasted chicken; homemade pasta (gnocchi would be yummy-- or maybe an artichoke lasagna with bechamele?), souffle, a nice seafood bisque with popovers... Just some thoughts. Good luck!
A great suggestion. My wife and I have been eating game hens again lately (after having forgotten they exist for some odd reason) and very much enjoying them. There's a quality to roasting a whole bird that you can't replicate any other way, and the individual presentation and meat variety is great.