Cosori
Cosori
search
No results found.
Your cart is empty.

Your cart is empty and we can’t wait to see what you put inside. Discover the best products for a healthier home. Shop now!

Home / Recipes /

Home / Recipes /

Miso Lime Sea Bass and Roasted Asparagus

COSORI ORIGINAL

20 Min

Prep Time

10 Min

Cook Time

4

Servings

Miso-Lime Sea Bass & Roasted Asparagus

equipment used

SHOP 13-QUART AIR FRYER OVEN

Ingredients

+

4 Chilean sea bass fillets (6 ounces each) 

+

Kosher salt, as needed 

+

¼ cup coconut milk 

+

2 tablespoons white miso  

+

2 tablespoons soy sauce  

Tahini Dipping Sauce

+

1 lime, zested and juiced, plus 1 lime cut into 4 wedges.  

+

3 tablespoons brown sugar 

+

2 tablespoons mirin 

+

1 teaspoon ginger, freshly grated  

+

1 green onion, very finely sliced 

Asparagus

+

1 bunch asparagus, ends trimmed 

+

1 teaspoon olive oil 

+

1 lime, juiced 

+

½ teaspoon kosher salt 

Items Needed 

+

Small saucepan 

+

Silicone or pastry brush 

+

3 garlic cloves

+

1 lemon, zested and juiced

+

2 tablespoons chili oil

+

½ cup olive oil

+

Kosher salt, to taste

+

Freshly ground black pepper, to taste

+

4 ounces goat cheese

+

2 tablespoons heavy cream

+

1 lemon, zested and juiced

+

½ teaspoon baking soda

+

½ cup heavy whipping cream

+

¼ cup chicken stock

+

1/3 cup Parmesan cheese, grated

+

1 tablespoon flat leaf parsley, chopped

+

1 teaspoon ginger, freshly grated  

Spicy Goat Cheese Dip

+

¼ cup pine nuts

+

1/3 cup fresh basil leaves

+

¼ cup fresh parsley leaves

+

4 or 5 Calabrian chili peppers

+

3 garlic cloves

+

1 lemon, zested and juiced

+

2 tablespoons chili oil

+

½ cup olive oil

+

Kosher salt, to taste

+

Freshly ground black pepper, to taste

+

4 ounces goat cheese

+

2 tablespoons heavy cream

+

1 green onion, very finely sliced 


Asparagus

+

1 bunch asparagus, ends trimmed 

+

1 teaspoon olive oil 

+

1 lime, juiced 

+

½ teaspoon kosher salt 

Items Needed

+

Small saucepan 

+

Silicone or pastry brush 

+

¼ cup chicken stock

+

1/3 cup Parmesan cheese, grated

+

1 tablespoon flat leaf parsley, chopped

+

1 lemon, zested and juiced

+

½ teaspoon baking soda

+

½ cup heavy whipping cream

+

¼ cup chicken stock

+

1/3 cup Parmesan cheese, grated

+

1 tablespoon flat leaf parsley, chopped

+

2 cups mozzarella, shredded 

+

1 teaspoon Italian seasoning 

equipment used

SHOP 13-QUART AIR FRYER OVEN

Directions

STEP 1

Remove the sea bass fillets from the refrigerator 20 minutes prior to cooking. Place them onto the food tray and season with kosher salt. 

STEP 2

Select the Air Fry function on the COSORI Air Fryer Oven, adjust temperature to 375°F and time to 10 minutes, then tap Start/Pause to preheat. 

STEP 3

Combine the coconut milk, miso, soy sauce, lime zest and juice, brown sugar, mirin, ginger, and green onion in a small saucepan over medium heat and bring to a simmer, then turn to low heat.   

STEP 4

Whisk the sauce until the miso is smooth and cook for 3 to 5 minutes, then remove from the heat. Reserve half of the sauce in a separate bowl for serving. 

STEP 5

Brush the sea bass with a thin layer of the miso-lime sauce. 

STEP 6

Toss the asparagus with the olive oil, lime juice, and salt, and place onto the air fryer tray. 

STEP 7

Insert the air fryer tray at position 2 and the food tray at position 3 in the preheated air fryer oven. 

STEP 8

Remove the asparagus halfway through cooking and brush the sea bass with another layer of the miso-lime sauce, then close the door to resume cooking. 

STEP 9

Remove the sea bass when done, then serve with the reserved sauce, lime wedges, and asparagus. 

STEP 10

Remove the pretzel bites when done, toss with melted butter and sprinkle with flaky salt, then serve with honey mustard on the side. 

STEP 11

Pour the sauce over the chicken and serve garnished with the chopped parsley.

STEP 13

 Remove the lasagna when done and garnish with basil, then serve.

STEP 14

Remove the empanadas when done and brush again lightly with the egg wash for shine while they are still very hot, then serve with the chimichurri on the side. 

Tags: