Broiled Chilean Sea Bass with Mango Vanilla Glaze
Indulge in the delicate flavors of broiled Chilean sea bass, perfectly complemented by a luscious mango vanilla sauce. This dish elevates your dining experience with its harmonious balance of savory and sweet, driven by the umami kick of miso and the aromatic sweetness of ripe mangoes. Whether it's a festive occasion or a cozy dinner at home, this recipe guarantees an appealing presentation and a burst of flavor with every bite, making it a standout choice for seafood lovers and health-conscious eaters alike.
N/A
Servings
498
Calories
14
Ingredients
Ingredients
Chilean sea bass fillets
6 (6 oz each)
Light miso
1.5 (cups)
Sake
1.5 (cups)
Sugar
1/4 (cup)
Fresh ginger, peeled & minced
1/4 (cup)
Extra light virgin olive oil
1/4 (cup)
Green onions, chopped
3 (as desired for garnish)
Sesame seeds, toasted
1 (tablespoon)
Mango, peeled, pitted, diced
1 (large)
Butter, melted
1/4 (cup)
Whipping cream
1/2 (cup)
Vanilla extract
1 (tablespoon)
Salt
1/4 (teaspoon)
Ground pepper
to taste
Instructions
1
Begin by marinating the sea bass. In a large food storage bag or bowl, place the sea bass fillets, ensuring they are evenly spaced.
2
In a medium-sized mixing bowl, whisk together the light miso, sake, sugar, minced ginger, and olive oil until well combined. Pour the marinade over the fish, ensuring all fillets are coated. Seal the bag or cover the bowl, then refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3
While the fish is marinating, prepare the Mango Vanilla Sauce. In a blender, combine the peeled and diced mango, melted butter, whipping cream, vanilla extract, and salt. Blend until smooth. Taste and add ground pepper as needed. Refrigerate the sauce until it's time to serve.
4
When ready to cook, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Position an empty baking pan on a rack in the center of the oven and heat for about 10 minutes to ensure a crispy finish.
5
Once heated, carefully remove the pan from the oven and lightly spray it with cooking spray to prevent sticking.
6
Remove the sea bass fillets from the marinade and place them onto the hot baking pan. Discard the remaining marinade.
7
With the oven broiler on, broil the fillets for approximately 8-10 minutes, or until they are cooked through and the tops are starting to crust and char slightly.
8
After broiling, carefully transfer the fillets to a serving plate. Drizzle about 2 tablespoons of the prepared mango vanilla sauce over each fillet.
9
Finally, garnish the dish with chopped green onions and toasted sesame seeds for an additional layer of flavor and texture.
Nutrition Information
29g
Fat
19g
Carbs
38g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Broiled Chilean Sea Bass with Mango Vanilla Glaze?
It is a gourmet seafood dish featuring sea bass marinated in a miso-sake mixture and served with a creamy mango and vanilla bean-inspired sauce.
How long should I marinate the sea bass?
The fish should be marinated for at least 4 hours, though letting it sit overnight is recommended for a deeper flavor profile.
What are the primary ingredients in the marinade?
The marinade consists of light miso, sake, sugar, minced fresh ginger, and extra light virgin olive oil.
How do I prepare the Mango Vanilla Sauce?
Combine peeled and diced mango, melted butter, whipping cream, vanilla extract, and salt in a blender and process until smooth.
What temperature should the oven be set to?
Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) before switching to the broiler setting.
How many calories are in one serving?
Each serving contains approximately 498 calories.
How much protein is in this dish?
This recipe provides 38 grams of protein per serving.
What is the fat content of the recipe?
The dish contains 29 grams of fat per serving.
How many carbohydrates are in a serving?
There are 19 grams of carbohydrates per serving.
What type of miso is used?
The recipe calls for light miso, which offers a milder and slightly sweeter flavor than dark miso.
How long does the fish need to broil?
Broil the sea bass fillets for 8 to 10 minutes until they are cooked through and the tops are slightly charred.
Why should I preheat the empty baking pan?
Preheating the pan for 10 minutes ensures the fish gets a crispy finish on the bottom.
What garnish is recommended?
The dish is finished with chopped green onions and toasted sesame seeds.
How many fillets does this recipe serve?
This recipe is designed for 6 Chilean sea bass fillets, each weighing about 6 ounces.
Can I use a different type of oil?
The recipe specifies extra light virgin olive oil, but other high-smoke point oils can be used for the marinade.
Is the mango sauce served hot or cold?
The sauce should be refrigerated after blending and drizzled over the hot fillets just before serving.
What is the purpose of the sake in the marinade?
Sake helps tenderize the fish and adds a subtle umami depth common in Asian-inspired cuisine.
Should the sea bass be skinless?
The recipe generally uses fillets; while skin can be left on, Chilean sea bass is often prepared without it for a delicate presentation.
What gives the dish its 'umami' flavor?
The light miso and sake provide a rich savory kick that balances the sweet mango.
Is this recipe suitable for a healthy diet?
Yes, it is high in protein and features healthy fats from the sea bass and olive oil.
Can I use frozen mango?
Yes, as long as the mango is thawed completely before blending it with the other sauce ingredients.
Do I need to grease the baking pan?
Yes, lightly spray the hot pan with cooking spray before adding the fish to prevent sticking.
What does the vanilla extract add to the sauce?
The vanilla provides an aromatic sweetness that complements the tropical flavor of the mango.
What is the texture of the finished fish?
Chilean sea bass is known for its buttery, flaky texture, which is enhanced by the quick broiling process.
Can I substitute the sugar?
You can use honey or agave nectar as a substitute for sugar in the marinade if preferred.
How much sauce should I apply to each fillet?
It is recommended to drizzle about 2 tablespoons of mango vanilla sauce over each fillet.
Is this dish gluten-free?
It depends on your miso and sake; ensure they are certified gluten-free if you have a sensitivity.
Can I use this marinade for other types of fish?
Yes, this miso-based marinade works well with black cod (sablefish) or salmon.
What is the role of ginger in this recipe?
The fresh minced ginger adds a bright, spicy note that cuts through the richness of the sea bass.
What tools are needed for the sauce?
A standard kitchen blender is required to achieve the smooth, luscious texture of the mango sauce.