At this sports bar and lounge in River North you can always order fan favorites, but can you score big with a healthy meal? Chef Rodelio Aglibot at Reverie says their glazed sea bass is one smart choice.
He pairs the sea bass with a miso corn sauce and with sautéed kale, mushrooms, and corn.
Why is it a healthy choice? Aglibot says, “It has a nice oil content, and it’s really high in omega 3’s and fatty acids.” Another secert of this chef is subbing miso instead of cream– the texture is still creamy, with less calories.
You can find Chef Rodelio and his sea bass at 414 N. Orleans. And check out the recipe below:
Reverie’s Mirin-glazed Sea Bass
- 2 6 oz portions of farm-raised/sustainable black bass
- 2oz vegetable oil
- salt and pepper to taste
- 2oz soy sauce
- 2oz honey
- 2oz mirin cooking wine
- simmer all ingredients and whisk well together. cool and store in an air tight container until ready to glaze.
- Corn and shemiji saute
- 4oz hon shemiji mushrooms, cleaned and trimmed.
- 8oz freshly cut corn kernels
- 2 oz thinly sliced kale leaves
- 2oz extra virgin olive oil
- salt and pepper to taste
In a medium saute pan, over medium high heat, add the extra virgin oil and when hot (about 2 minutes, add the mushrooms and cook for bout 2 minutes until slightly caramelized. Add the corn and coat well with the oil and cook until soft, about 2 minutes.Season with and pepper and adjust as needed. Finally add the kale and saute for another 2 minutes and again. check the seasoning. Hold warm until ready to plate.
Miso Corn Broth:
- 1C water
- 1T organic white miso paste
- 8oz raw corn kernels
- Bring the water and corn to a boil and whisk in the corn and simmer for 5 minutes.
- Puree in a blender until smooth and hold warm.
- Preheat conventional oven to 400F
- Prepre 2 medium sized bowls for the dish and keep slightly warm
- In a large saute pan, add the vegetable oil and heat to medium-high heat.
- Dry the fish filets with paper towels and season well. Add the filets to the pan and cook the fish for about 5 minutes. Carefully turn the filets after five minutes and cook for another 3-4 minutes. Glaze the top of the fish generously and put in the 400F oven for an additional 5-7 minutes (depending on your oven as each oven is a little different)
- When the internal temperature of the center fish is at 135F or is slightly flaky to the touch, the fish is ready to plate
Be sure all elements of the dish are hot and seasoned to your liking before plating.
In two warmed bowls, add the vegetable saute. Next, using a ladle or large spoon, add 4 oz of the warmed miso-corn broth. Finally, using a spatula, gently place each filet slightly over the vegetable saute and corn sauce.
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