Grilled Sake Marinated Bass with Accompiaments

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1 ts Kosher salt
1 Shallot; peeled
1/2 c Sake
2 tb Sugar
1 tb Coarsely ground black pepper
4 6-ounce pieces of chilean
Water for sealing sushi
1 c Chopped mango
1 tb Pink peppercorns
1/2 c Cucumber; seeded, peeled,
1 ts White pepper
1/4 c Chopped cilantro
2 tb Thin soy sauce
1 c Julienned mango
1 tb Toasted sesame seeds
4 Sheets nori
1/2 lb Pea sprouts
8 oz Fresh lump crabmeat; picked
4 oz Butter (up to 6)
2 tb Dijon mustard
1 tb Honey
1 tb Canola oil
1/4 c Freshly squeezed lime juice
1/2 c Freshly squeezed orange
1/2 tb Sambal
1/4 c Canola oil
2 tb Minced ginger
1 tb Chives; Chopped

Original recipe makes 1 Servings



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: 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: 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 Recipe by: Cooking Live Show #CL8935 Posted to MC-Recipe Digest V1 #722 by "Angele and Jon Freeman" on Aug 4, 1997

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