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Cajun and Creole   -   Cajun Sea Bass   adapted from BBQing, Grilling & Smoking by California Culinary Academy

  • 6 Thick Sea Bass Fillets
  • 3 Cloves Garlic -- finely chopped
  • 1/4 Cup Peanut Oil
  • 6 Cloves Garlic
  • 1 Bunch Green Onion -- finely chopped
  • 1/4 Cup Peanut Oil
  • 4 Ounces Shiitake Mushrooms -- sliced
  • 1 Teaspoon Ginger -- finely chopped
  • 1 Bunch Cilantro -- finely chopped
  • 4 Ounces Tasso -- chopped
  • 4 Ounces Black Miso
  • 1/2 Cup Dry Sherry
  • 1/3 Cup Rice Wine Vinegar
  • 1 Cup Chicken Stock
  • 1 Tablespoon Cornstarch
  • 1/4 Cup Cold Water
Directions In a large skillet, saute second garlic and green onions in peanut oil until soft. Add mushrooms, cilantro, ginger, tasso and black beans. Saute until the flavors mingle. Add sherry, vinegar and chicken stock. Reduce heat and simmer for 30 minutes. In a small bowl mix cornstarch with the water and stir into the sauce. Simmer for 10 minutes. Prepare grill. Rub fish with garlic and oil. Place fish on grill, cook 4 minutes per side.
Serves 6
Time to Make 0:00

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