Sunday, August 29, 2010

White Wine Spritzer


A refreshing summer drink, or year-round drink if you live in Miami : )
Great for the boat, or sitting pool-side in the sunshine.

WHITE WINE SPRITZER
1 bottle of white wine (use a chardonnay for a more profound flavor, or a sauvignon blanc for a more subtle flavor)
3 cups of club soda (NOT Seltzer, which is full of sugar)
1 lemon
1 lime

Fill a pitcher with the wine and club soda. Cut the lemon in half and squeeze the juice of one of the halves into the pitcher. Do the same with the lime. Cut the remaining lime and lemon into slices and pour in pitcher. Fill your glass or cup with ice and pour yourself a delicious and refreshing drink!

Miso Chilean Sea Bass


This is one of my most favorite dishes to make....and eat. It's one of those recipes that you make when you want to impress. It's extremely simple, and tastes like a five-star restaurant prepared it. It's a bit reminiscent of the famous "black cod with miso" entree at Nobu. Except the Chilean sea bass gives a more flaky texture and the fresh lemon zest brightens the flavor of the dish. The sea bass caramelizes to perfection upon broiling and will melt in your mouth. This will be your go-to recipe over and over again. Enjoy!

MISO CHILEAN SEA BASS
4 fillets of Chilean sea bass (3/4 to 1 in. thick, about 8oz. each)
1/4 cup of white miso paste
1/8 cup of mirin
1/8 cup of sake
1 1/2 tablespoons of splenda
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of grated lemon zest

In a shallow glass baking dish or lidded container, wisk together the miso, mirin, sake, splenda and ginger until smooth. Add the sea bass and coat evenly so each fillet is covered. Cover and refrigerate overnight. Preheat the broiler. Remove sea bass from the marinade (reserve marinade). Place fillets on a lightly pam-sprayed  broiler pan. Broil 2-3 inches from the heat source until browned and caramelized with crusty edges (about 4 minutes). Turn fillets over and brush each fillet with the rest of the marinade. Broil until browned - about 3 to 4 minutes. Be sure to keep an eye on the fish so the top does burn. (Depending on the strength of your oven, you may need to cook the fish a little further away from the heat source). Sprinkle with lemon zest and serve!