Closely related to the grouper, the flesh of a sea bass is firm, but it has a mild texture. That firmness makes it ideal for soups and chowders, for it holds its shape really nicely.
This Asian-inspired recipe for Miso Glazed Sea Bass would pair perfectly with a lightly seasoned starch or veggie.
- Cook Time
- Prep Time
- 4 filets ServingsServings
- 1/3 cup sake
- 1/4 cup mirin (sweet Japanese rice wine)
- 2 tablespoon white miso
- 2 tablespoon granulated sugar
- 2 tablespoon soy sauce
- 4 (6-ounce) sea bass filets
In a medium bowl, combine sake, mirin, miso, sugar and soy sauce and whisk to combine. Place fish and sauce in a large sealable plastic bag and marinate in the refrigerator for at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade and place on a greased baking sheet. Broil on high for 8 to 12 minutes or until just opaque in the center and lightly golden on top. Transfer to serving plates.