Miso-Glazed Sea Bass

This was a daring recipe for me.  I love miso-glazed fish and my roommate asked me to do it with Chilean Sea Bass.  I knew it was inevitable she was going to compare it to Dallas restaurant Steel's dish.  It was easier than I thought and she said it measured right up there with Steel! Phew.  This will now be one of my staple fish recipes.  I just have to try it with Cod, Salmon, what else?!?  Truly, if fish tasted like butter, this would be it.  Melt-in-your-mouth heaven. There's something about the salty miso blended with the sweet brown sugar. The marinade recipe came from Bon Appetite's recipe although I baked it instead of broiling.

Ingredients: 

-2 6-ounce sea bass fillets (I purchased Chilean Sea Bass...you can also get 4 fillets, the marinade makes enough)

-1/3 cup of sake

-1/3 cup of mirin (sweet Japanese rice wine)

-1/3 cup of shiro miso paste (make sure it is light yellow/blonde)

-3 Tbsp. of brown sugar

-2 Tbsp of soy sauce

So first you need to make the marinade. I actually marinaded my fish for 24 hours, but I bet a few hours would be sufficient.  Just depends on the time you have.  Mix all ingredients (except fish fillets) in a bowl and whisk together (sake, mirin, miso, brown sugar, and soy sauce)

Put your fish fillets in a baking dish and pour the marinade on top.  Cover with press-and-seal and refrigerate for 2-24 hours.  Longer the better. Flip the fillets over at least once.

When your ready to bake, preheat the oven to 425 degrees.  Spray a baking sheet with non-stick spray and place the fillets a few inches apart on the sheet.  Brush some of the marinade on each fish fillet.  

Bake the fish for 14 minutes or until the fish flakes and is opaque in the center.  If you want to broil for a minute to crisp the tops, feel free.  I did it.

Serve this fish with lighter sides because it is quite rich.  I chose to make a light soba noodle salad with green onions and sesame seeds.

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