My Secret Weapon: My Favorite Meal for Entertaining!


I love to entertain, and when I have people over (which is pretty often), I look for recipes that are simple to prepare and execute, along with a few make ahead dishes. This is one of my favorite dinners, several of you might recognize these dishes! The usual menu for the evening is as follows:

  • Appetizer: Steamed edamame and potstickers
  • Main course: MIso Glazed Sea Bass
  • Side dish #1: Asian Coleslaw
  • Side dish #2: Roasted Asparagus with a little sesame oil and sesame seeds
  • Dessert: Vanilla (or Ginger Ice cream if you can find it!) with chopped mangoes, toasted coconut flakes and ginger cookies!

Below are the recipes for the sea bass and coleslaw. The sea bass recipe I adapted from Aqua restaurant in Las Vegas. I love it because the prep takes literally 5 minutes and you can cook it right before serving in 10 minutes max! The coleslaw and dressing can be prepared earlier in the day and mixed together right before guests arrive. Hope you give these a try and let me know what you think!


Miso Glazed Sea Bass


1/3 cup of sake

1/3 cup of mirin (sweet Japanese rice wine- ask for it, I buy it at my local grocery store)

1/3 cup light yellow miso (fermented soybean paste- also at the regular store)

3 tablespoons coconut palm sugar

2 tablespoons soy sauce

4 6-ounce sea bass fillets (about 3/4 inch thick)


2 Tbsp chopped green onions or cilantro

2 Tbsp chopped fresh basil



1. Mix first 5 ingredients (through soy sauce) in a mixing bowl. Place fish in a large ziplock bag and pour marinade in bag. Seal tightly. Refrigerate at least 2 hours and up to 6 hours, turning the bag every few hours.

2. Preheat broiler. Remove fish from marinade and discard liquid. Place fish on a rimmed baking sheet. Broil fish for about 6 minutes or until center of fish is opaque. Keep the oven door slightly open and check frequently! Transfer to plates. Sprinkle with green onions or cilantro and basil and serve.


Asian Cole Slaw


6 tablespoons rice vinegar

6 tablespoons grape seed oil

5 tablespoons creamy peanut butter (or any nut butter)

3 tablespoons soy sauce

3 tablespoons coconut palm sugar

2 tablespoons minced peeled fresh ginger

3 cloves garlic, minced


7 cups shredded cabbage or coleslaw mix

2 large red, yellow or orange bell peppers, cut into thin strips

1 cups shredded carrots or small carrot sticks

8 large green onions, sliced

1/2 cup fresh cilantro

1/2 cup sunflower seeds



Whisk first 7 ingredients (through garlic) in a small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand 30 minutes before using in coleslaw)

Combine remaining ingredients in large bowl. Add dressing and toss to coat. Add sunflower seeds. Season with salt and pepper and serve.


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One Response to “My Secret Weapon: My Favorite Meal for Entertaining!”

  1. Jodi

    I have loved this recipe from the first time you made it for me. I see you have sub’d coconut sugar for brown sugar. I will try that.

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