Executive Chef Justin Diglia Joe’s Stone Crab Chicago 60 E. Grand Avenue Chicago (312) 379-5637 joes.net/chicago Chilean Sea Bass with Miso Glaze,Bok Choy and Shitake Mushrooms Ingredients: 7 oz. piece Chilean sea bass 2 Tbs miso marinade 2/3 cup baby shitake mushrooms 4 pieces baby bok choy, split in half, or washed and blanched 2 Tbs chicken stock 1 tsp light soy sauce 1 tsp vegetable oil pinch of salt and pepper Directions: Pre-heat oven to 400. Season sea bass […]
Source: wgntv.com