Miso Glazed Sea Bass

Tagged with: Fish sea bass Seafood

OK so what’s with all the Sea Bass recipes I’m posting tonight? I ran across my OLD personal recipe site I had developed online years ago and wanted to get these posted on TTU for others to cook and enjoy!

So this is the third Sea Bass recipe of the evening. I’ll leave the others for another evening.

Prep Time: 2+ hours

Ingredients

1/3 cup sake
1/3 cup mirin (sweet Japanese rice wine)*
1/3 cup light yellow miso (fermented soybean paste)*
3 tablespoons (packed) brown sugar
2 tablespoons soy sauce
4 6-ounce sea bass fillets (each about 3/4 inch thick)
2 tablespoons chopped green onions
2 tablespoons chopped fresh basil

Directions

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.

*Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets