Pan-Roasted Apahap with Browned Butter and Teriyaki Glaze

This dish is befitting of a romantic dinner: brown butter-basted apahap brushed with teriyaki sauce, served with brussels sprouts and corn-potato puree.
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Difficulty
Advanced
Servings
3 servings
Prep Time
2 Hrs
Active Time
2 Hrs

This recipe uses apahap, also known as barramundi or Asian sea bass. Its moist, firm flesh makes for a hearty bite, while its mild, relatively neutral flavor allows it to pair well with other components: a nutty puree of corn and potatoes; charred, miso-tinged brussel sprouts; and naturally sweet walnuts, for example. As a finishing touch, the fish is painted with a sweet teriyaki glaze that glistens against its crisp skin.

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