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Recipes
April 2013

Miso-Yaki Sea Bass

By Kalani s in Lake Tahoe CAPhotography by Matt Duckor

3.9

(19)

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The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

Recipe information

  • Yield

    2 Servings

Ingredients

1

/4 cup sugar

2

tablespoons mirin (sweet Japanese rice wine)

2

tablespoons white miso (fermented soybean paste)

2

6-ounce skin-on black sea bass or branzino fillets, pin bones removed

1

1/2 tablespoons vegetable oil, divided

Kosher salt, freshly ground pepper

4

mixed salad greens

1

tablespoon balsamic vinegar

Need to make a substitution?

Preparation

  1. Step 1

    Whisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat. Cover and chill, turning fish occasionally, at least 12 hours and up to 1 day.

    Step 2

    Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Remove fish from marinade, scraping off excess; season with salt and pepper. Cook fish skin side down until dark brown and caramelized, about 4 minutes. Turn fish over and cook until just opaque in the center, about 3 minutes longer.

    Step 3

    Meanwhile, heat remaining 1/2 tablespoon oil in a medium skillet over medium-high heat. Add greens and cook, tossing, just until wilted, about 1 minute. Season with salt and pepper; divide between plates.

    Step 4

    Add vinegar to same skillet and cook, stirring constantly, until thickened, about 30 seconds; drizzle reduced vinegar over greens. Top with fish.

Nutrition Per Serving

2 servings
1 serving contains: Calories (kcal) 370 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 75 Carbohydrates (g) 31 Dietary Fiber (g) 1 Total Sugars (g) 27 Protein (g) 33 Sodium (mg) 820
Explore Bon AppétitJapaneseEast AsianAsianMisoBassFishSeafoodBranzinoWeeknight MealsEasyMainDairy-FreeNut-FreeDinner