Miso-glazed Sea Bass or Scallops with California Golden Raisins and Green Beans with Water Chestnuts and Sweet Soy

Golden raisins make tangy seafood appetizers.
  • Yields 40 appetizers
  • Details


      Sesame Crisps

      • 40 prepared wonton wrappers
      • sesame oil
      • Salt and pepper
      • Toasted sesame seeds
      • 1 thick sea bass steak (about 2 pounds) or 20 large sea scallops

      Miso Marinade

      • 1 stalk lemongrass, minced
      • 1/2 cup California golden raisins, chopped
      • 1 tablespoon minced garlic
      • 2 tablespoons minced gingerroot
      • 1 cup vegetable oil, divided
      • 9 ounce organic white miso paste
      • 1 bunch scallions, sliced
      • 1/2 bunch cilantro, chopped
      • 2 carrots, grated
      • 1 teaspoon cornstarch
      • Zest of 1 lime
      • Salt and pepper

      Green Beans with Sweet Soy

      • 1 pound fresh green beans or Japanese long beans
      • 1 cup brown sugar
      • 1/2 cup soy sauce
      • 1 tablespoon fresh lemon juice
      • 1 tablespoon red chile flakes
      • 2 to 3 tablespoons butter (optional)
      • 1 pound fresh water chestnuts
      • 1 cup California raisins
      • Salt and pepper


      For sesame crisps, arrange wontons in single layer on baking sheet and brush with sesame oil; sprinkle with salt, pepper and toasted sesame seeds. Bake at 350°F for 5 to 10 minutes or until golden brown. Store in air-tight container.

      Clean and skin sea bass or cut scallops in half horizontally to make bite-size pieces. Arrange in shallow pan and set aside. For marinade, combine lemongrass, raisins, garlic, gingerroot and 1/2 cup oil in food processor and process on high for 2 to 3 minutes until puréed and smooth. Turn into mixing bowl and fold in remaining ingredients; mix well. Pour over sea bass or scallops and marinate 1 hour. Arrange on prepared baking sheet and bake at 450°F until caramelized and fish is done (145°F).

      Stem and blanch beans in boiling salted water; drain and set aside. Measure sugar, soy sauce, juice and chile flakes into saucepan and cook over medium heat until thick, 7 to 10 minutes. Finish with butter, if desired. Meanwhile, sauté green beans over high heat until just beginning to brown, about 1 minute. Stir in water chestnuts, raisins and sauce. Cook 30 seconds to 1 minute more. Remove from heat. Season to taste.

      To serve family-style, turn green beans onto warm platter and top with fish. For scallops, place individual pieces on a sesame crisp along with a few beans; arrange on warm platter and serve family or buffet-style.

      Nutrition Facts Per Serving

      Calories 90 (7% from fat); Total Fat 0.5g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 10mg; Protein 6g; Carbohydrate 16g; (Dietary Fiber 1g; Sugars 9g; ); Iron 4mg; Sodium 270mg; Calcium 17mg; Potassium 146mg

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