A healthier fish stick (the secret is in the skewer!)

　　Feeling Zen at Tao, the trendy Asian eatery in New York City, is a major challenge — even with the center-stage 16-foot Buddha. The movie theater turned hot spot packs in hundreds of diners each night (and it's a favorite of P. Diddy and the New York Giants). But executive chef Sam Hazen's miso-marinated sea bass satay may be as close to inner peace as you can get while you're sitting at a dinner table. And let us enlighten you: This delectable lowfat dish is packed with protein, vitamin A and folate.

Ingredients

Marinade

　　1 cup mirin (found in Asian grocery stores)

　　1 cup miso (found in Asian grocery stores)

　　1 cup sugar

　　1/2 cup chopped ginger

　　1/2 cup chopped garlic

Satay

　　4 jumbo stalks peeled asparagus (4 inches)

　　1 tbsp olive oil

　　1 tbsp minced chives

　　Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)

Nutrition Per Serving

　　9 g fat (1.5 g saturated fat)

　　19.5 carbohydrates

　　16 g protein

　　#### Nutritional analysis provided by Self