*  Exported from  MasterCook  *
 
               Grilled Sake Marinated Bass With Accompiaments
 
 Recipe By     : Cooking Live Show #CL8935
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         sake marinated bass:
      1/2  cup           sake
      1/4  cup           canola oil
    2      tablespoons   thin soy sauce
    2      tablespoons   minced ginger
    2      tablespoons   sugar
    1      tablespoon    coarsely ground black pepper
                         four 6-ounce pieces of chilean sea bass
 
 GRILLED SAKE MARINATED BASS WITH SPICY CRAB SUSHI ROLLS, PEA SPROUT
 SALAD AND MANGO BROWN BUTTER VINAIGRETTE In a bowl combine sake, oil,
 soy sauce, ginger, sugar, and black pepper. Place bass in a shallow
 baking dish and pour marinade over. Marinate for at least 3 hours or
 overnight. Preheat grill or broiler. Grill or broil over high heat
 about 10 to 12 minutes, depending on the thickness of the fish. It
 should be flaky with an oily texture when done.
 
 Spicy Crab Sushi Rolls: 8 ounces fresh lump crabmeat, picked over 1/2
 tablespoon sambal 1/4 cup chopped cilantro 1 tablespoon chopped chives
 1 tablespoon honey 1 teaspoon white pepper 1 teaspoon kosher salt 1
 tablespoon canola oil 4 sheets nori 1/2 cup cucumber, seeded, peeled,
 and julienned Water for sealing sushi
 
 In a large bowl, mix crab, sambal, cilantro, chives, honey, pepper,
 salt, and oil. Taste for seasoning. Lay out one sheet of nori and
 spread with crab mixture. Place the cucumber on top of the crab. Roll
 it tightly, dampen edge with water and seal. Set aside. Fill and roll
 remaining nori sheets. Slice each roll into 3 pieces.
 
 Mango Brown Butter Vinaigrette: 4 to 6 ounces butter 1/2 cup freshly
 squeezed orange juice 1/4 cup freshly squeezed lime juice 2
 tablespoons Dijon mustard 1 shallot, peeled 1 cup chopped mango 1 cup
 julienned mango 1/2 pound pea sprouts 1 tablespoon toasted sesame
 seeds 1 tablespoon pink peppercorns
 
 In a small saucepan, warm butter over low heat until it turns brown,
 about 15 to 20 minutes. In a blender, combine orange juice, lime
 juice, mustard, shallot and chopped mango and blend until smooth. When
 butter is browned, pour it in the blender, while running, in a steady
 stream. Taste for seasoning. Transfer dressing to a bowl and toss with
 the mango julienne.
 
 In a bowl, toss the pea sprouts with a small amount of vinaigrette and
 mound a small amount in the center of a large dinner plate. Place 3
 pieces of sushi around the salad. Lay the fish on top of the sushi and
 the sprouts. Drizzle vinaigrette with the mango pieces around the
 plate. Garnish with toasted sesame seeds and crushed pink peppercorns.
 
 Yield: 4 servings
 
 
 
 
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