Pan-Roasted Miso-Marinated Sea Bass

Pan-Roasted Miso-Marinated Sea Bass

1
MissGleasonSanchezApostolides 4

"This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice."

Ingredients

4 h 35 m {{adjustedServings}} servings 410 cals
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Nutrition

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  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1107 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
  4. While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.
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Reviews

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Good flavor, but the marinade itself was rather thick for a light flaky fish. Especially once cooked down.