Tony's Table: Honey Tamari Glazed Chilean Sea Bass

NEW YORK (CBSNewYork) -- You don't need a lot of fancy ingredients to create dishes that look and taste like works of art.

In this Tony's Table, CBS 2's Tony Tantillo has a great fish recipe from Duo Restaurant.

Honey Tamari Glazed Chilean Sea Bass (Serves 4)

Fish & Vegetables

1.        4 - 8oz pc Chilean Sea Bass
2.        1 bunch broccolini or (*broccoli substitute) blanched & shocked
3.        ½ lb of pea leaves or (*baby spinach substitute) blanched & shocked
4.        16pc of baby corn
5.        taro chips
6.        salt & pepper
7.        2 tbsp soy oil or cooking oil of your choice

Honey Tamari Glaze

1.        ¼ cup miso paste
2.        ¼ cup honey
3.        4 tbsp soy sauce
4.        4 tbsp sake wine

Citrus Lemongrass Sauce

1.        ½  pc medium diced lemongrass or (4pc lemon peel *sub)
2.        1 orange cut in half & juiced
3.        1 cup orange juice
4.        ½ cup Grand Marnier or (*triple sec substitute) can be omitted for health or religious reasons you would then add 2 oranges cut in half and juiced
5.        ½ cup ketchup
6.        ¼ cup sugar
7.        salt & pepper

  Method of Preparation

1.        Preheat oven 425°
2.        Combine all of the ingredients for the citrus lemongrass sauce in a pot and cook on medium fire for 10-15 min, whisking every couple minutes so the sauce doesn't burn. After the sauce has reduced and is cooked pour it through a strainer or colander to remove the lemongrass then, place the sauce back into a clean pot or pan and keep warm.
3.        Preheat a nonstick pan on medium high fire with 1tbsp of cooking oil; make the pan hot enough so the fish will caramelize but not burn.
4.        Remove fish from packaging and pat dry to remove any liquid. Then place on a clean plate, salt and pepper both sides evenly.
5.        Place the fish in the pan and sear the top and bottom evenly with a nice brown color, then remove the fish and place on a hot plate or baking tray and brush the top with the Tamari glaze about ½ tsp glaze for each piece of fish.  Place the fish in the oven cook for about 10-12 minutes or until cooked through.
6.        In separate pan heat 1 tbsp cooking oil for the broccolini, pea leaves & baby corn. Once the oil is hot add the vegetables, salt & pepper and sauté until cooked through about 5 minutes 
7.        Place the cooked baby corn in the center of the plate with the broccolini touching on the sides or the baby corn, then place the pea leaves on top of the baby corn. Pour the citrus lemongrass sauce around the vegetables and place the fish on top of the pea leaves, then garnish with taro chips.