On the Line: "Sushi Dave" Fernandez, of Sushi at The Venetian Gentlemen's Club, Part Three
Photo by Mary Pastrana
When I tried sushi at The Venetian Gentlemen's Club, I knew Dave would make for a good On the Line feature. Working in the service industry for 18 years, he gets a great deal of satisfaction from pleasing others with his cuisine. If you're down with hot women and cold sushi, he recommends making a reservation. And if you haven't looked over part two, then you wouldn't know he could also repair your iPhone while you dine.
Dave purposely chose a recipe that home cooks could recreate, because he didn't want to assume everyone made sushi in their spare time. Fair enough.
Miso Marinated Chilean Sea Bass
1/3 cup sake
1/3 cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
1/4 cup packed brown sugar
1/3 cup miso paste
4 6-ounce fillets fresh sea bass, about 1-inch thick
2 tablespoons chopped green onion
Whisk together the sake, mirin, soy sauce, brown sugar and miso paste in a bowl to make the marinade.
Place the sea bass in a large resealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours.
Arrange the fillets on a baking sheet. Discard the marinade.
Preheat the oven's broiler and set the oven rack about 6-inches from the heat source.
Bake the sea bass under the broiler until the fish flakes easily with a fork, about 7 to 9 minutes.
To serve: Plate alongside prepared wild rice and grilled asparagus. Garnish sea bass with green onions.
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