Miso Glazed Sea Bass - Jamie Geller

Miso Glazed Sea Bass

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Sea Bass

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.

  • Duration
  • Cook Time
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  • 4 filets ServingsServings

Ingredients

  • 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

Preparation

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.

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