30+ hours after my last post, I removed the marinating sea bass from the refrigerator and wiped away any remaining marinade.
I preheated the oven to 400 degrees, greased a cookie sheet and put the fish in for about 11 minutes. While that cooked, I removed the kernels from three ears of corn
and heated it in a cast iron skillet with about a half tablespoon of butter over high heat. When the corn began to brown, I threw in a handful of cherry tomatoes and continued to saute.
Just when the skins started to burst on the tomatoes, I removed the pan from the burner and added a generous pinch of
While the corn cooled, I removed the bass from the oven and turned up the oven to broil and cooked the fish for another three-five minutes, giving it a bit of color.
When the corn cooled, I hit it with a bit of lime juice and added one avocado that I had cubed up.
While it wasn’t as good as the one Chef Miyake offers, this version was pretty damn close. The fish flaked off beautiful and the richness of fish was definitely complimented by the lightness of the salad. And, while it was my first time adding it, the salad also benefited from the smokiness added from the chili salt.
Not a bad send off for the kitchen that frustrated me so often and yet was home to many a fine dish over the past four years.