Miso Butter Sea Bass Collar, Charred Romano Beans, Roasted Corn & Chocolate Coconut Tahini Pudding

Black Garlic Miso Butter

Soft butter carries the fermented sweetness of black garlic miso across both the fish and beans. Dividing it before cooking keeps the vegetable portion separate from raw fish.

Ingredients

• 6 tbsp unsalted butter, softened
• 2 tbsp gluten-free black garlic miso, preferably Shared Cultures
• 1 tsp fresh lemon juice

Instructions

1. Mash the butter and miso together until evenly blended, then work in the lemon juice.
2. Divide into two portions: approximately 5 tablespoons for the fish and 3 tablespoons for the beans. Keep the bean portion and its utensil away from raw fish.

Notes

• Miso salinity varies; taste the butter before adding any salt to the fish or vegetables.

Broiled Sea Bass Collars

Collars contain rich, succulent meat that tolerates a broiler well. Adding the miso butter late develops a browned glaze without scorching its fermented sugars.

Ingredients

• 4 large sea bass collar portions, about 3–4 lb total, scaled and cleaned
• 2 tsp avocado oil
• 5 tbsp prepared black garlic miso butter, reserved for fish
• to taste kosher salt, only if needed
• 1 lemon, cut into wedges

Instructions

1. Pat the collars very dry, checking for loose scales and bone fragments. Lightly salt only if the miso butter needs it.
2. Heat the broiler to high with a rack about 7–8 inches below the element. Line a heavy rimmed sheet pan with foil, not parchment, and lightly oil it.
3. Rub the collars with avocado oil and arrange with the thickest exposed flesh facing up. Broil for 7–10 minutes, watching closely, until the surface begins to brown.
4. Spread the reserved miso butter over the accessible flesh. Broil another 4–8 minutes, rotating the pan as needed, until glazed and browned. Shield thin fins or edges with foil if they begin to burn.
5. Check the thickest meat without touching bone: it should reach 145°F and separate easily in moist flakes. If the glaze browns before the center is ready, move the pan lower and finish at 400°F.
6. Rest for 3 minutes and serve with lemon wedges.

Notes

• Collars vary substantially in meat yield. Ask the fishmonger for four generous dinner portions; use additional smaller collars if necessary.

Charred Romano Beans with Black Garlic Miso Butter

A brief blanch cooks the broad pods evenly, while a hot skillet adds blistered edges. The butter goes in off heat so the miso stays savory rather than bitter.

Ingredients

• 1¼ lb Romano beans, stem ends trimmed
• 1 tbsp avocado oil
• 3 tbsp prepared black garlic miso butter, reserved for beans
• 1–2 tsp fresh lemon juice
• to taste kosher salt

Instructions

1. Bring a pot of lightly salted water to a boil. Blanch the beans for 3–4 minutes, until bright green and just beginning to become tender.
2. Drain, cool briefly in cold water, then dry thoroughly so they char rather than steam.
3. Heat a large cast-iron skillet over medium-high heat. Add the avocado oil and char the beans in batches for 4–6 minutes, turning occasionally, until blistered and tender with a little bite.
4. Return all the beans to the skillet, remove from the heat, and toss with the reserved miso butter. Add lemon juice to taste and salt only if needed.

Notes

• Older, thicker Romano beans may need an extra minute or two of blanching.

Broad Bean Miso Butter

Broad bean miso gives sweet corn a rounded, fermented savoriness without needing a heavy sauce. Softening the butter first makes it easy to distribute through the kernels.

Ingredients

• 2 tbsp unsalted butter, softened
• 1 tbsp gluten-free broad bean miso, preferably Shared Cultures

Instructions

1. Mash the butter and broad bean miso together until uniform.
2. Keep cool until needed, then let soften while the corn cooks.

Pan-Roasted Corn with Bacon and Broad Bean Miso Butter

Cooking the kernels in a broad, hot pan builds browned patches while keeping their centers juicy. Smoky bacon contrasts with the corn's sweetness and the buttery miso finish.

Ingredients

• 5 ears sweet corn, kernels cut from the cobs, about 4 cups
• 3 oz gluten-free bacon, cut into short strips
• 2 tsp avocado oil
• 3 scallions, sliced, whites and greens separated
• 1 batch broad bean miso butter
• 1–2 tsp fresh lemon juice
• to taste freshly ground black pepper

Instructions

1. Put the bacon in a large skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until browned and crisp. Transfer to a plate and pour off the rendered fat.
2. Add the avocado oil to the skillet and increase the heat to medium-high. Add the corn in a broad layer, working in batches if necessary.
3. Leave the kernels undisturbed for 2–3 minutes, then stir and continue cooking for another 3–4 minutes until browned in spots but still juicy.
4. Add the scallion whites and cook for 1 minute. Return any batches of corn to the pan.
5. Turn off the heat and fold in the broad bean miso butter, bacon, and scallion greens. Finish with lemon juice and black pepper. Taste before adding any salt.

Notes

• Use a wide skillet or two batches; crowded corn steams instead of browning.

Chocolate Coconut Tahini Pudding with Cacao Nib Miso and Berries

Unsweetened chocolate sets the coconut milk into a soft pudding, while tahini adds body and a gently bitter sesame finish. Cacao nib miso brings salt and fermented depth against the maple sweetness.

Ingredients

• 1 13.5 oz can full-fat coconut milk
• 3 oz unsweetened chocolate, finely chopped
• ¼ cup well-stirred tahini
• ¼ cup maple syrup
• 2 tsp gluten-free cacao nib miso, preferably Shared Cultures
• ½ tsp vanilla extract
• 2 tbsp cacao nibs
• ¼ cup unsweetened coconut flakes
• 2 cups fresh summer berries

Instructions

1. Warm the coconut milk in a small saucepan over medium-low heat until steaming, stirring to combine the cream and liquid. Do not boil.
2. Remove from the heat, add the chopped chocolate, and let stand for 2 minutes. Whisk until completely smooth.
3. Whisk in the tahini, maple syrup, cacao nib miso, and vanilla. Use an immersion blender briefly if needed for a smooth emulsion.
4. Taste while still warm. If the miso is particularly mild, add another ½ teaspoon; avoid making the pudding overtly salty.
5. Divide among four small dessert bowls or glasses. Cover and refrigerate for 2–3 hours, until softly set.
6. Toast the coconut flakes in a dry skillet over medium-low heat for 2–3 minutes, stirring frequently, until pale gold. Cool completely.
7. Just before serving, shower each pudding with cacao nibs and toasted coconut. Serve the berries alongside or spoon them over the top.

Notes

• The pudding firms further overnight; let it stand at room temperature for 10–15 minutes before serving if very cold.
• If the warm mixture looks oily, blend in warm water 1 teaspoon at a time until glossy.

Overall Timing / Workflow

Making the dessert first leaves only quick, high-heat cooking before dinner. The two butters can be mixed ahead and applied at the end for better control over browning.

Instructions

1. At least 3 hours before dinner: make and refrigerate the pudding, toast the coconut, and mix both miso butters.
2. About 40 minutes before dinner: trim and blanch the beans, dry them thoroughly, cut the corn from its cobs, slice the scallions, and prepare the collars.
3. About 25 minutes before dinner: cook the bacon and set it aside. Preheat the broiler and set out serving plates.
4. About 20 minutes before dinner: begin broiling the collars. Char the beans in a separate skillet while the fish cooks.
5. During the final 10 minutes: pan-roast the corn, glaze the fish with its miso butter, and finish the beans off heat with their reserved butter.
6. Finish the corn with broad bean miso butter. Check the fish temperature and rest it briefly, then plate everything hot.
7. After dinner: top the chilled puddings with cacao nibs, coconut, and berries.

Plating

Keeping the corn and beans in distinct areas preserves their textures while the collar becomes the centerpiece. A restrained amount of buttery pan juice ties the plate together.

Instructions

1. Spoon the corn onto one side of each warm plate and arrange the Romano beans alongside.
2. Set a collar diagonally across the vegetables with its browned flesh facing up. Spoon a little of its buttery cooking juices over the exposed meat.
3. Serve lemon wedges at the table and provide a small dish for bones; collars contain fins and small bones that diners should work around carefully.
4. Serve the pudding separately in chilled bowls, with the toppings added at the last moment for crunch.

Leftover Path

Picking the collar meat while it is still easy to handle makes leftovers much more useful. Gentle reheating protects the fish while the corn and beans can take a little more heat.

Instructions

1. Within 2 hours of serving, pick leftover fish from the bones, checking carefully for small bones. Refrigerate fish, beans, and corn in separate covered containers.
2. Use cooked fish within 3 days and vegetables within 3–4 days. Reheat only the portion needed.
3. Warm the corn and sliced leftover beans in a skillet with a splash of water. Add the fish last, cover, and heat gently until it reaches 165°F.
4. Keep pudding refrigerated for up to 4 days, storing cacao nibs and coconut separately. Add freshly washed and dried berries just before serving.