Chilean Seabass with Ponzu Butter, Matsutake Rice and Miso Vinaigrett

Fish (sea bass and bonito tuna), soy, wheat, milk, sesame.

Fish, rice, rice mix, ponzu butter, vinaigrette.

For salad - (best) Mixed chories (lightly colored radicchio, friseee and belgian endive work best), 2 oranges (will work great with just about any salad ingredients).  For steamed or roasted veggies - baby bok choy (best), peas, broccoli or cauliflower (but just about any veggies (except peppers) will work.  Garnish - Frisee (optional)

Keep frozen.  Thaw fish under running cold water or OPEN PRIOR TO thawing in the refrigerator.  Thaw other conents in cold water, open, refrigerate and use within 24 hours (vinaigrette will last 2 weeks).

Rice - Thoroughly rinse rice.  Add a bit of oil and mushrooms to the bottom of a pot or rice cooker.  Add rice to cover mushrooms.  Add rice mix.  Bring to a simmer on high, reduce heat to simmer (medium-low) and cook for 18 minutes covered.  To crisp mushrooms, increase heat to medium and cook for 2 min before removing from heat and letting rest covered for 10 min before fluffing.

Fish - Pre-heat oven to 375F.  Thoroughly dry fish with a paper towel.  Salt and pepper fish.  Heat an oven safe skillet on medium-high.  Add oil or butter and then add fish, searing on one side until lightly browned about 2 min.  Flip and place in the oven until just cooked through (about 6-10 min).  Fish should hold together but just start to flake.  Remove fish, let pan cook for 3-5 min and add the ponzu butter to melt and absorbe flavors.  Pour ponzu butter over fish and (option) garnish with frizee or other greens lighty toss with just a bit of dressing or lemon juice.

Veggies - Salad - Cut mixed chirories (friseee, lightly colored radicchio, and belgian endive work best) and supreme 1-2 oranges.  Toss chicories with enough dressing to coat and top with orange (works great on any other greens and veggies too). Steemed Veggies - Baby bok choy - slice bok choy in half.  Heat a skillet on mdium high - add just a bit of oil, add bok choy and cook, flipping for 2 min.  Add 1/4 cup of water, cover and steam for 1 min until just barely soft.  Pour  vinaigrette over bok choy and serve.  

 

Fish - Wild chilean sea bass filets.  Ponzu butter - Butter (milk cream, salt), vegtable stock (from organic base) (celery, carrots, onion, nutritional yeast, maltodextrin, salt), soy sauce (soybeans, water, salt, wheat), orange juice, lemongrass, brown sugar, garlic, rice wine vinegar.  Matsutake mushrooms.  Koshihikari rice.  Rice mix - Water, dashi (bonito flakes, seaweed, water), soy sauce (soybeans, water, salt, wheat), mirin (rice, rice koji, alcohol, water, sugar).  Vinaigrette - Soy sauce (soybeans, water, salt, wheat), balsamic vinegar, white wine vinegar, sesame seeds, sesame oil, garlic, shallot, miso paste (soybeans, rice, salt, yeast, koji culture), grapeseed oil, brown sugar.