My friend Nancy made this Miso Glazed Sea Bass the other night for a dinner party and it was FABULOUS! I still haven’t been able to get the recipe from her, but I think this is close:
- 1/3 cup sake
- 1/3 cup mirin (sweet Japanese rice wine) *available in Asian foods section
- 1/3 cup light yellow miso (fermented soybean paste)**available in Asian foods section
- 3 tablespoons (packed) brown sugar
- 2 tablespoons soy sauce
- 4 6-ounce sea bass fillets (each about 3/4 inch thick) **See Below
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh basil
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve. Serves 4.
**If you can, avoid buying “Chilean” sea bass which is bordering on being endangered because it is so popular and overfished. Instead opt for other types of Sea Bass including Striped Sea Bass or Halibut or Black Cod. Check out the Monterey Bay Aquarium’s guide to seafood: