Chilean Sea Bass with Tomato and Grapefruit Sauce
From hopscotch 14 years ago
- 70 minutes to make
- Serves 2
It seems that I am always chasing rainbows, but never finding that pot of gold. Chadarette a wonderful Thai restaurant went out of business, and I amongst many were shocked. No longer am I to bask in the flavors of their Chilean Sea Bass. Read more This is not even close, but there it is the saga of life misery, and it promises more to come (laughs). See less
Ingredients
- *Cook time includes the sixty minutes to marinade and about ten minutes to boil the bok choy. shopping list
- 2 four ounce fillets of Chilean sea bass shopping list
- 1 bunch bok choy shopping list
- 3 ounces green beans (boiled, shocked and cut into 2 inch lengths) shopping list
- 1 cup grapefruit juice shopping list
- 1/2 teaspoon tomato powder shopping list
- marinade shopping list
- 4 tablespoons soy sauce shopping list
- 2 ounces mirin shopping list
- 2 ounces sake shopping list
How to make it
- Marinate Chilean sea bass in marinade for one hour.
- Heat grapefruit juice over medium heat. When juice is reduced to half, mix in the tomato powder.
- Grill Chilean sea bass.
- Boil bok choy and strain.
- Top Chilean sea bass with tomato and grapefruit sauce. Serve with green beans and bok choy.
- By Yorinobu Yamasaki, Kai
- http://newasiancuisine.com/170-chilean-seabass.html
People Who Like This Dish 2
- clbacon Birmingham, AL
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