Mustard Roasted Sea Bass Recipe

Mustard Roasted Sea Bass Recipe Recipe

Whenever we host a formal dinner, I tend to serve a "surf and turf" as a main course. This means a combination of seafood and meat. And usually my choice of seafood is Chilean sea bass because it's such a delicate and exquisite fish.

For this marinade, I mixed Dijon mustard, soy sauce and molasses. The key is to first form an outer crust while pan-searing the fish and then complete the cooking in the oven. The fish dish is fairly simple but so elegant! 

Ingredients

Yields: 6 servings

12 (3-ounce) sea bass pieces, boneless
2 cloves garlic, finely minced
1 teaspoon honey mustard
½ cup apple cider vinegar
2 teaspoons honey
juice of 1 lime
2 teaspoons light soy sauce
2 teaspoons molasses
½ cup olive oil
1 teaspoon sesame oil
1 teaspoon white sesame seeds


Directions

Preheat the oven to 375°F.

In a bowl, dissolve the honey, mustard and molasses in lime juice and vinegar. Add 1 clove garlic and soy sauce. Set aside.

Clean and skin the sea bass. Pat dry using paper towels. Place the fish in a  small, deep dish. Spread half the mustard mixture all over the fish. Drizzle with 1 tablespoon of olive oil. Chill in the refrigerator for 30 minutes. Set the remaining mustard marinade aside.

Remove the fish from the refrigerator and bring it back to room temperature. Remove the fish from the dish and pat dry one more time.

In a non-stick pan that can be used in the oven, heat 2 tablespoons of oil and add 1 clove garlic. Cook for a minute until fragrant. Add the fish and sear it. Using a silicone brush, baste the fish with the marinade. Cook for about 5 minutes. Flip the fish using a large spatula. Cook for another 3 minutes.

Immediately transfer to a baking dish ans place in the oven. Spoon the remaining marinade over the fish and roast for 8-10 minutes. Change the oven setting and broil for 2-3 more minutes.

Gather the sauce. Add the remaining oil. Whisk well. Finish with sesame oil. Drizzle over a serving platter and top with the fish. Garnish with a sprinkle of sesame seeds.

Bon appétit!


Tips

I used Maille brand honey Dijon mustard. You could also use plain mustard  and add 1 teaspoon honey. It's used as a binder for the marinade.

Published By: Jacqueline Pham on July 15, 2014.


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