Bass Satay with Asparagus

Bass Satay with Asparagus
Bass Satay with Asparagus
A healthier fish stick (the secret is in the skewer!) Feeling Zen at Tao, the trendy Asian eatery in New York City, is a major challenge — even with the center-stage 16-foot Buddha. The movie theater turned hot spot packs in hundreds of diners each night (and it's a favorite of P. Diddy and the New York Giants). But executive chef Sam Hazen's miso-marinated sea bass satay may be as close to inner peace as you can get while you're sitting at a dinner table. And let us enlighten you: This delectable lowfat dish is packed with protein, vitamin A and folate.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings
Asian Garlic Ginger Broil Marinate Low Fat Bass Asparagus Sake Self
  • 1 cup sugar
  • 1 tbsp olive oil
  • 1 tbsp minced chives
  • 1 cup sake (found in asian grocery stores)
  • 1 cup mirin (found in asian grocery stores)
  • 1 cup miso (found in asian grocery stores)
  • 1/2 cup chopped ginger
  • 1/2 cup chopped garlic
  • 2 pieces chilean sea bass (2 ounces each)
  • 4 jumbo stalks peeled asparagus (4 inches)

Preparation Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.) Nutritional analysis per serving (alcohol evaporated): 223 calories, 9 g fat (1.5 g saturated fat), 19.5 carbohydrates, 16 g protein Nutritional analysis provided by Self

Preparation Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.) Nutritional analysis per serving (alcohol evaporated): 223 calories, 9 g fat (1.5 g saturated fat), 19.5 carbohydrates, 16 g protein Nutritional analysis provided by Self

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