Name: Miso Glazed Chilean Sea Bass
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 2 people
Ingredients: 2 8 oz. Chilean Sea Bass skin on portions fully thawed and patted dry; 2.5 tbsp. Sake; 2.5 tbsp. Mirin (Japanese sweet rice wine); 1.5 tbsp. Low Sodium Soy Sauce; 2 tbsp. Brown Sugar; 2 tbsp. Miso Paste

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Ingredients

Instructions

Ingredients

2 8 oz. Chilean Sea Bass skin on portions fully thawed and patted dry
2 ½ tbsp. Sake
2 ½ tbsp. Mirin (Japanese sweet rice wine)
1 ½ tbsp. Low Sodium Soy Sauce
2 tbsp. Brown Sugar
2 tbsp. Miso Paste

Instructions

Pre heat oven to 375°F.
Mix sake, mirin, soy sauce, brown sugar, and miso in a shallow dish.
Add fish and marinate for at least 1 hour in the fridge.
Bake the fish in its own marinate for about 20 min and then broil for an additional 5 minutes (watching carefully to avoid burning).
Alternatively, pan sear the fillets for about 3-5 minutes per side, drizzling the marinade as it cooks and caramelizes.
Test doneness using the flat end of a wooden skewer. Push the skewer through the thickest part of the fish. If it goes through with no resistance, it is done! If there is resistance, continue baking until it goes through easily.
Serve with your favorite stir fried vegetables.

Miso Glazed Chilean Sea Bass

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Chilean Sea Bass