Miso-Glazed Chilean Sea Bass
My favorite fish of all time is the chilean sea bass. Does that mean I eat it often? No. Why? Because it's a bazillion dollars usually. At restaurants, you typically have to pay a hefty price tag for an itty bitty piece. Even at Whole Foods, it's an arm and a leg for a pound. Lucky for me (and other sea bass lovers out there), Whole Foods was having a sale for $10 off! While I still paid about $27 for almost a pound, it was the only chance I could buy it and experiment with that beauty of a fish.
While any sea bass is tasty to me, I particularly love it Japanese style miso-glazed. I really didn't want to f*ck up such an expensive piece of protein so I kept the recipe light and simple.
Miso-Glazed Chilean Sea Bass
Prep Time: 1 hour
Cook Time: 20 min
Servings: 2
Ingredients:
~12 oz chilean sea bass
1/4 cup Mirin (Japanese wine)
2 tbsp light miso
1 tsp soy sauce
1 tsp sesame oil
1 tsp sugar
Pinch of sea salt
Optional: Sesame seeds (for garnish)
Directions:
In a shallow bowl, mix together Mirin, miso, soy sauce, sesame oil, sugar, and sea salt, Add sea bass (skin facing up), and marinate for at least 1 hour.
Preheat oven to 400 degrees F.
Place marinated sea bass (skin facing down) on a lined baking tray. Drizzle an extra spoonful of marinade on top, and save the rest.
Bake sea bass for 10 minutes. Take another spoonful of marinade and add on top again. Bake for another 10 minutes (or until meat is flaky).
Remove from oven. Garnish with sea salt and sesame seeds. Serve warm.
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