With green beans and red miso salad (serves six).
2 ½ lbs local white fish fillets (snapper, yellow tail, grouper)
2 tablespoons oil
For the marinade:
½ cup Bermuda onion, finely chopped
¼ cup fennel, chopped
¼ cup rosemary leaves, chopped
1 tablespoon ginger root, chopped
Juice of a lime
½ tsp anchovy essence
1 tablespoon soy sauce
½ cup fish stock
For the salad:
½ pound green beans, trimmed, blanched, refreshed in cold water
2 tablespoons red miso paste
1 tablespoon sesame seeds
1 tablespoon Bermuda honey
1 tablespoon mirin (or dry sherry)
Mix salad greens
Walnut nut oil
Divide the fish into six equal portions. Combine all the marinade ingredients and marinate the fish for two hours.
Toast the sesame seeds in a hot dry frying pan until golden brown. Place in a clean bowl, then add the miso paste and combine. Add the honey and the mirin or sherry and mix well. Keep ready. Mix the miso paste mixture with the blanched green beans. Keep ready. Toss the salad greens in the walnut nut oil.
Remove the fish from the marinade, pat dry and lightly oil them. On a hot grill or frying pan sear the fish on all sides until browned and cooked through (about three minutes on a side).
Place some of the bean salad on each plate, top with the fish and then top the fish with some of the salad greens tossed in walnut nut oil.