Name: Bass Satay with Asparagus
Yield: Makes 2 servings
Ingredients: 1 cup sake (found in Asian grocery stores); 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; 2 pieces Chilean sea bass (2 ounces each); 4 jumbo stalks peeled asparagus (4 inches); 1 tbsp olive oil; 1 tbsp minced chives

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.

Recipe notes

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