Miso and Soy Chilean Sea Bass

Miso and Soy Chilean Sea Bass

45
Swest 1

"This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side."

Ingredients

3 h 17 m {{adjustedServings}} servings 287 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1613 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  3. Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
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Reviews

45
  1. 57 Ratings

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UPATE 2: I tried this recipe on wild cod filets and it is by far the BEST choice of fish. If you don't get to marinade it for 3 hrs, it's OK. Just save the marinade and cook it into a sauce afer...

One word for this recipe.....YUMMYLICIOUS!!! At least that should be a word. Make sure to marinate the fish for at least 4 hours, use a hot pan (med to medium high heat) with just a touch of o...

Absolutely Awesome - the sea bass melts in your mouth - baked at 400 for 15 minutes - turning once - came out perfect. Marinated for full 6 hours - so easy and delicious. A definite repeat.