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Old 02-05-2009, 11:40 AM   #1
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Miso-Glazed Chilean Sea Bass

My girlfriend loves the miso glazed chilean sea bass from Tao. Although Iíve never tried it, Iím trying to replicate it and cook it for her on Valentines Day.

Has anyone ever tried it? If so, can they provide me with a recipe? Also, what would you accompany this dish with?

Iíve seen some recipes on the internet, but you guys have been wonderful with providing me with recipes in the past.

Thanks.

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Old 02-05-2009, 06:20 PM   #2
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I think sea bass goes really well with spinach.
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Old 02-06-2009, 08:55 AM   #3
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I'm not trying to be critical here - just informative.
Chilean Seabass is a very threatened species - it has been removed
from the menu of all environmentally ethical chefs in NYC.

Below is a link to a site which rates fish based on ethical environmental
sustainability. You might be able to substitute Striped Bass or
blackfish.

Seafood Selector - Environmental Defense Fund
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Old 02-06-2009, 09:01 AM   #4
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If I am not mistaken, much of what is labeled as Chilean Seabass on menus now is not really the real thing. Other fish is being substituted, but it is still being called CSB. Not ever ethical of course, but neither is using the real thing IMO.

That being said, I am sure people here will be able to help jstarr out with a good recipe and he can then pick the fish of his choice to make it with.
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Old 02-08-2009, 08:09 PM   #5
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What are some good alternative fish that are similar, and can someone help me out with a recipe?
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Old 02-09-2009, 03:34 AM   #6
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Quote:
Originally Posted by GB View Post
If I am not mistaken, much of what is labeled as Chilean Seabass on menus now is not really the real thing. Other fish is being substituted, but it is still being called CSB. Not ever ethical of course, but neither is using the real thing IMO.

That being said, I am sure people here will be able to help jstarr out with a good recipe and he can then pick the fish of his choice to make it with.
We have a similar problem here with fish being miss-labeled. What sort of fish are they passing off as Sea Bass GB, the idea of stamping out such practices is to name and shame the culprits because no doubt they are using a cheap imported fish to replace the original product.

I have been involved with the fishing industry all my life [from when I was in nappies] and I have two pet hates, imported seafood and Basa. Imported Basa [Catfish] almost destroyed your local Catfish industry yet it was American finance that set this industry in motion in South Vietnam.

Mention the word "Catfish" to an Aussie and we would choke, it is not a fish we eat yet, we do eat Basa, so it goes to show how narrow minded we are. Basa was once marketed here as Pacific Dory, now it is sold raw [????fresh] as Basa but in some areas as 'Cod' once it is cooked, but it is never sold as Catfish.

I have eaten CSB [once] and must say that it is nothing to write home about, it was supplied to me as a sample. The thing is that once most people here eat our tropical reef fish there is no way they go back to the cool water fish, and this is why I can never understand why you people talk about cooking fish this way and adding this and that.

Our fish is extremely mild in flavour and each has it's own texture and flavour, the best way for us to cook our fish is to simply grill it lightly in butter and enjoy its natural flavour.
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Old 02-09-2009, 08:18 AM   #7
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Miso-Marinated Sea Bass with Beurre Blanc Recipe at Epicurious.com

Above link to Epicurious recipe for miso striped bass - let us know how it
turns out
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Old 02-09-2009, 09:47 AM   #8
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What if I were to do a miso glazed salmon?
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Old 02-09-2009, 10:12 AM   #9
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I bet that would be very tasty jstarr.
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Old 02-09-2009, 10:43 AM   #10
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Quote:
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What if I were to do a miso glazed salmon?
I think miso and salmon were made for each other!
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