Striped Bass With Yuzu Kosho And Wilted Spinach Recipes

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STRIPED BASS WITH YUZU KOSHO AND WILTED SPINACH



Striped Bass with Yuzu Kosho and Wilted Spinach image

Striped bass takes on savory Asian flavors in this impressive recipe from Michael Cimarusti, head executive chef at Providence.Also try:Black Sea Bass with Matsutake Mushrooms and Rosemary

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

1 (750 mL) bottle sake, preferably Junmai Daiginjo
1 tablespoon plus 1 teaspoon mirin
1 1/2 teaspoons yuzu kosho
1 1/4 cups (2 1/2 sticks) unsalted butter
Coarse salt
Zest of 2 yuzu or limes
Yuzu juice
2 tablespoons extra-virgin olive oil, plus more for baking sheet
4 (5-ounce) pieces skinless wild striped bass
Maldon sea salt
Freshly ground espelette pepper
4 sprigs fresh thyme
2 cloves garlic, peeled
2 bunches spinach, preferably Bloomsdale spinach
Freshly grated yuzu zest, optional

Steps:

  • Place sake and mirin in a nonreactive saucepan over medium-high heat; cook until reduced by two thirds. Remove from heat and add yuzu kosho. Using an immersion blender, blend to combine. Cut 1 cup (2 sticks) butter into small cubes and add to saucepan. Using the immersion blender, blend to combine. Season with salt, zest of 1 yuzu, and a few drops of yuzu juice; keep warm and set aside.
  • Heat 1 tablespoon butter and 2 tablespoons olive oil in a large nonstick skillet over medium heat. Season fish on both sides with Maldon sea salt and espelette pepper. When butter has melted, add fish to skillet, skin-side down; reduce heat to low and cook, basting with butter and olive oil from skillet, 3 to 4 minutes. Turn and add thyme and one garlic clove to skillet; cook, continuing to baste, until fish is cooked through, about 3 minutes more. Remove fish from skillet and transfer to a small lightly oiled baking sheet; let stand in a warm place for 10 minutes. Preheat broiler.
  • Wipe skillet clean with a clean paper towel. Add remaining tablespoon butter and 2 tablespoons olive oil and heat over medium heat. Insert the tines of a fork into remaining clove of garlic and set aside. Add spinach to skillet and season with salt; cook, stirring with garlic clove attached to fork, until spinach is wilted.
  • Transfer spinach to a paper-towel-lined plate. Gently reheat fish under a broiler until just heated through. Divide spinach evenly among 4 warmed plates and top each with a piece of fish.
  • Strain sauce; using an immersion blender, briefly blend sauce to reincorporate. Spoon sauce around fish and top with yuzu zest, if using; serve immediately.

MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.

Provided by David Tanis

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
Salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
Pickled ginger, for garnish

Steps:

  • Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
  • Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
  • Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
  • Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams

YUZU KOSHO



Yuzu Kosho image

Provided by Bon Appétit Test Kitchen

Categories     Citrus     Garlic     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Low Cholesterol     Bon Appétit

Yield Makes 1/2 cup

Number Of Ingredients 10

1 cup finely grated lime zest (from about 16 limes)
2 tablespoons finely grated lemon zest
2 tablespoons finely grated grapefruit zest (preferably white)
1 teaspoon kosher salt
2 tablespoons fresh grapefruit juice (preferably white)
2 tablespoons bottled yuzu juice
1 green Thai chile, seeded, minced
2 teaspoons fresh lime juice
Pinch of sugar
Ingredient info: Look for bottled yuzu juice at Asian markets and yuzupassion.com.

Steps:

  • Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.

BLACK SEA BASS WITH MATSUTAKE MUSHROOMS AND ROSEMARY



Black Sea Bass with Matsutake Mushrooms and Rosemary image

Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try:Striped Bass with Yuzu Kosho and Wilted Spinach

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for baking sheet
1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter
8 ounces small matsutake mushrooms, peeled and cut into quarters, plus 1 whole, peeled and thinly sliced
Coarse salt and freshly ground white pepper
Espelette pepper
1/2 cup plus 2 tablespoons sake, preferably Junmai Dai Ginjo
1 cup homemade or store-bought low-sodium chicken stock
1/8 teaspoon freshly squeezed lemon juice
3 sprigs fresh rosemary, plus 1 tablespoon chopped
4 (5-ounce) black sea bass fillets
1 small bunch chives, chopped

Steps:

  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium high-sided skillet over medium-high heat. Add 8 ounces mushrooms and cook, stirring, until lightly browned, 1 to 2 minutes. Season with salt and espelette pepper. Add sake to deglaze, scraping up any browned bits from bottom of skillet; cook until sake is reduced by half.
  • Add chicken stock and 1/8 teaspoon lemon juice; season with salt and espelette pepper. Add rosemary sprigs and let cook until liquid is reduced by half. Using a slotted spoon remove mushrooms and rosemary; set mushrooms aside and discard rosemary.
  • Gradually add remaining 1/4 cup (1/2 stick) butter and 1 tablespoon olive oil to skillet, using an immersion blender to combine. Add mushrooms and stir to coat. Set mushrooms aside in a warm place.
  • Preheat broiler; lightly oil a small baking sheet and set aside. Heat remaining 2 tablespoons olive oil in a large nonstick ovenproof pan over high heat. Season on both sides with salt and pepper. Add fish to skillet, skin side down. Cook until skin is crisp, 4 to 5 minutes. Transfer to prepared baking sheet and place under broiler; cook until fish is no longer opaque, about 1 minute more. Remove from broiler and keep warm.
  • Add chopped rosemary and stir into mushroom mixture along with chives; divide mushroom mixture evenly among 4 plates. Top each with a fish fillet and thinly sliced mushrooms; season with salt and pepper. Spoon any remaining sauce from mushroom mixture around fish; serve immediately.

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