Chilean Sea Bass in Miso-plum Sauce

This delicious dish is just one of many featured on Oceania Cruises.

{ SERVES 6 }

1 cup white miso paste
2/3 cup coarsely chopped palm sugar
1/3 cup dry sake
¼ cup plus 1 tablespoon mirin
¼ cup plum wine
6 skinless center-cut sea bass fillets, 8 ounces each, with any pin bones removed
3 limes, halved
2 tablespoons extra virgin olive oil

In the top pan of a double boiler, combine the miso paste, palm sugar, sake, mirin, and wine and place over
simmering water in the lower pan. As the mixture heats, whisk until the sugar and miso melt and the mixture
is smooth. Do not allow the mixture to boil. Remove from the heat and let cool completely.
Place the fish in a large resealable plastic bag, pour in the marinade, press out any excess air, and seal the
bag. Make sure the marinade is evenly distributed over the fillets. Place the bag in a baking dish and
refrigerate for 6 to 8 hours.

Remove the fish from the refrigerator about 30 minutes before cooking.

Position a rack in the upper third of the oven and preheat the oven to 400°F.

Arrange the fish fillets in a single layer in a baking dish, leaving space between the fillets. Pour in enough of
the marinade to reach one-fourth of the way up the sides of the fillets. Any remaining marinade can be
brought to a low boil for a few minutes and reserved for garnishing the plates.
Place the fish in the oven and bake, basting the fish with the marinade in the dish after 10 minutes, until just
cooked through, about 20 minutes.

Meanwhile, preheat a two-burner grill pan over high heat until very hot. Dip the cut side of each lime half in
the olive oil, letting any excess drip off, and place the lime halves, cut sides down, on the grill pan. Grill the
lime halves, without moving them, for 1 minute, or until caramelized. Rotate 90 degrees and cook for another
minute, to create a crosshatch design.
When the fish is cooked (and if the baking dish is flameproof), turn the oven to broil to brown the top further,
if desired.