Miso-Glazed Sea Bass
Author: Diane Rossen Worthington
  • Marinade:
  • 2 Tablespoons soy sauce
  • 3 Tablespoons packed light brown sugar
  • 1/3 Cup sake
  • 1/3 Cup mirin
  • 1/3 Cup white miso
  • 6 (1/2 ) pound sea bass filets, Chilean if possible
  • 1/4 Cup finely sliced scallions, white and light green parts only
  1. 1. In a large measuring cup whisk all of the marinade ingredients until well blended.
  2. Place the fish in a large zip-lock plastic bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for 2-8 hours.
  3. Preheat the broiler. Place the filets on a broiler pan and broil about 4 minutes per side or until glazed and the fish is just cooked through. You can also do this on a grill pan over medium-high heat. Place the fish on serving plates and sprinkle over the scallions. Serve immediately.
Advance preparation:

May be prepared through Step 2 up to 8 hours ahead and refrigerated.

The clever cook could:

Replace the sea bass with salmon fillets; marinate overnight for maximum flavor.

This recipe may be found on Page 77 of Seriously Simple.

The first time I visited Aqua in Las Vegas I ordered this dish. It is stunning in its simplicity and flavor. While they serve it in a lobster consomm? I think this version is just as delicious and a lot easier to prepare. Miso is a soybean paste and there are a number of types. White miso, called shiro miso, is used here for its slightly sweet flavor. Look for the miso in the refrigerated section of your supermarket or in an Asian market. Serve this with Steamed Rice (see page 177) and steamed broccoli or asparagus.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/miso-glazed-sea-bass/4621/