Recipe Submitted by: Executive Chef Louis KieferTo watch Chef Kiefer making the dish on our morning news, click HEREServes 22, 6oz. fresh filet of sea bassSalt & PepperOil and butter
4oz sake6 tbls honey4 tbl lemon juice1/2 cup sweet miso4 tbl soy sauce2 tbl minced ginger
2 tbls minced sundried tomatoes2 minced shallot4 tbls minced ginger4 tbl soy sauce4 tbl lemon juice1 cup balsamic vinegar2 tbl diced, de-seeded diced tomatoSalt and PepperPre heat oven to 400 degreesMix together ingredients and marinate the sea bass for 10 to 15 minutes on each side. Remove sea bass and season with salt and pepper.Heat saute pan with a small amount of butter and oil and sear for about three minutes on presentation side and 1 minute on the other side. Finish cooking sea bass in oven for 5-6 minutes. Mix together tapenade ingredients and serve on fish.