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Recipe by Vanessa Haberman

Miso Sea Bass Skewers with Coconut Rice, Broccolini, and Garlic String Beans

Miso Sea Bass Skewers with Coconut Rice, Broccolini, and Garlic String Beans add or remove this to/from your favorites
Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Soy - Gluten
50 Minutes
Diets

A light and easy fish meal with delicious Asian flavor.

Ingredients

Sea Bass

  • 2 pounds sea bass, cubed

Miso Sauce

Broccolini

  • 1 bunch broccolini

String Beans

  • 1 bundle string beans

  • 4–5 cloves garlic

  • pinch of salt

Coconut Rice

  • 2 cups basmati rice

  • 1 and 1/2 cups water

  • 10 ounces coconut milk

  • 1 tablespoon salt

  • scallions, for garnish (optional)

Directions

Prepare the Miso Sea Bass Skewers

1.

Preheat oven to 375 degrees Fahrenheit.

2.

In a bowl, mix ingredients for sauce well. Gently toss the sea bass cubes in the sauce.

3.

Thread a few pieces onto each skewer, and place skewers on a large Gefen Parchment-lined baking sheet sprayed with olive oil. Bake until flaky.

Prepare the Broccolini

1.

Blanch until crisp and bright green, sprinkle with salt.

Prepare the String Beans

1.

Blanch string beans until crisp.

2.

Toss with roasted or sautéed garlic and its oil for extra flavor. Season with salt.

Prepare the Coconut Rice

1.

In a pot, place rice and top with liquid. Bring to a boil over high heat, then turn heat down to a bare simmer.

2.

Cover the pot, and continue cooking about 15–18 minutes until liquid evaporates.

3.

Garnish with scallions if desired.

Miso Sea Bass Skewers with Coconut Rice, Broccolini, and Garlic String Beans

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