Bertolli

Hilton Head Seafood Recipe List

Topside Waterfront Restaurant

160 Lighthouse Road, Hilton Head, SC 29928

Ancho-Honey Glazed Sea Bass with Snow Pea “Hash” & Miso Broth

Serves 4

Ingredients for Sea Bass

1/4 cup Honey
2 tbsp Orange Juice
1 tbsp Ancho Chile Puree
1 tbsp Barbeque Sauce
4 each 6 oz Sea Bass Fillets

Ingredients for Hash

1 tsp Sesame Oil
1 tsp Shallot, minced
2 oz Shiitakes, sliced
2 oz Red Bell Peppers, diced
4 oz Snow Peas, halved & blanched
1 tbsp Chicken Stock
1 tbsp Thai Hot & Sweet Chile Sauce
1 tbsp Green Onions , sliced (white & green parts)

Ingredients for Miso Broth

1 cup light Chicken Stock
1/2 cup Water
1/4 cup Rice Vinegar
3 tbsp light Miso Paste
1 tbsp Green Onions, sliced
2 tsp Sesame Seeds, toasted

Method for Sea Bass

• Combine honey, orange juice, ancho chile puree and barbeque sauce. Heat until slightly reduced and reserve.
• Season the sea bass fillets with salt and pepper.
• Grill over medium hot coals, 2 minutes per side.
• Brush with the prepared sauce. Glaze and cook 2 more minutes per side.

Method for Snow Pea Hash

• Heat sesame oil in a skillet.
• Add shallots, shiitakes and red bell peppers to the oil and cook for 2 minutes.
• Add the snow peas and heat through.
• Add green onions and heat through.

Method for Broth

• Combine light chicken stock, water, rice vinegar and light miso paste. Bring broth to a boil and then reserve.

To Plate

• Ladle the broth into 4 deep rimmed pasta bowls.
• Divide the hash evenly among them & top each with a finished piece of sea bass.

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