Wasabi Pea Crusted Chilean Sea Bass with Teriyaki Glaze Recipe
For the Lemon Beurre Blanc
- 3/4 cup white wine
- juice of 1 large lemon
- 1/4 cup heavy cream
- 4 tbsp butter
Preheat your Kamado Joe Classic II to 350°F with the coals banked to one side. Set the Half Moon Soapstone Cooking Surface on the top rack over the coals and your standard grill grate over indirect heat on the lower level of your Divide and Conquer system.
Place the vegetable oil down on the soapstone and once it hits its smoke point, place the Chilean Sea Bass presentation side down and let it start to sear.
While the sea bass is cooking, place a saucepan on your grill grate and let it preheat. To begin your beurre blanc, pour the white wine into the pan and then add the lemon juice.
When the sea bass is nicely seared, carefully flip it and line it up so that you can place a stainless steel bowl over the fish. To finish cooking the sea bass, put water on the soapstone and then cover with the bowl to steam.
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At this point, your sauce has reduced and it is time to add your heavy cream. Allow the sauce to come to a simmer and begin to reduce. Finish the sauce by incorporating the butter slowly, so as not to break the sauce.
Finally, pour the Bone Suckin Sauce Yaki Teriyaki Sauce over the sea bass and top with the wasabi peas. Plate and serve with a drizzle of beurre blanc.