Reviewed: May 12, 2012

Allow this fish time time to brown. Truly amazing!

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Reviewer:

carefree_hwy

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

Reviewed: Mar. 29, 2012

We've made this twice now and it is unbelievable. The fish cooks so perfectly, and the sauce is not too sweet. We actually cook it in the toaster oven, which works great and makes sure that the house doesn't get too warm during the summer season. We also reduce the marinade just a little (to make sure it's cooked through) and drizzle it over the brown rice and veges that we serve this with. I look forward to Chilean sea bass sales!!!! This honestly couldn't be any easier. The rice takes about 30 minutes, and then we work on the veges about 10 minutes out and it all comes together with little to no effort. Amazing!

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STARDUST_331

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Mar. 2, 2012

read notes

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Reviewer:

bibwest

Reviewed: Feb. 8, 2012

This was absolutely AMAZING!!!....The Sea Bass was like butter in your mouth. My husband was skeptical about eating it mainly he's not a fan of fish to begin with, but he went back for seconds and thirds! I would definitely make this again!!!

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Reviewer:

snoogy612

Cooking Level: Expert

Home Town: West Paterson, New Jersey, USA

Living In: Freehold, New Jersey, USA

Reviewed: Nov. 15, 2011

I gave this two stars because it smelled delicious and that counts for something in my book.....but it DIDN;T get the rest of the three stars because it tasted absolutely terrible. I was SHOCKED when I tasted this fish because, again, it smelled SO good. But it really tasted bad. Too much rice wine or something...I would consider making this again and substituting the rice wine for something else or putting more of a teriyaki spin on it....but never again like this.

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Reviewer:

kitchengal

Cooking Level: Expert

Reviewed: Aug. 9, 2011

This marinade makes a glorious reduction. Don't pour it out! The green onions are a must. Perfect ying and yang. Thank you!

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Reviewer:

Shoe

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Traverse City, Michigan, USA

Reviewed: Jul. 30, 2011

LOVE this! Made this a couple of months ago, and I crave it all the time. Used sea bass last time. Going to try salmon tonight. Sooooo good! Bravo Sweet for posting this recipe.

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Reviewer:

Shauna D.

Reviewed: Jul. 21, 2011

I was really looking forward to making this but the sea bass wasn't good, very fishy. I am going to try again with black cod. Really couldn't tell if it was the marinade or the fish making it so fishy/salty

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STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

Reviewed: Jul. 5, 2011

Delicious! Um:

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Reviewer:

antarticpenguin

Reviewed: Jun. 28, 2011

This is the 2nd time I've used a miso paste glaze on fish and it is spectacular. I thought this sauce was a tad too sweet, but my husband disagreed and loved it with the brown sugar. I'll probably put in a smidge less next time. I only had cod but it was a suitable replacement for the sea bass. Delicious. Thanks for the recipe, Swest.

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