Miso and Soy Chilean Sea Bass

Miso and Soy Chilean Sea Bass

46
Swest 1

"This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 17 m servings 287 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1613 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  3. Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Reviews

46
  1. 58 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

UPATE 2: I tried this recipe on wild cod filets and it is by far the BEST choice of fish. If you don't get to marinade it for 3 hrs, it's OK. Just save the marinade and cook it into a sauce afer...

Most helpful critical review

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...

UPATE 2: I tried this recipe on wild cod filets and it is by far the BEST choice of fish. If you don't get to marinade it for 3 hrs, it's OK. Just save the marinade and cook it into a sauce afer...

One word for this recipe.....YUMMYLICIOUS!!! At least that should be a word. Make sure to marinate the fish for at least 4 hours, use a hot pan (med to medium high heat) with just a touch of o...

Absolutely Awesome - the sea bass melts in your mouth - baked at 400 for 15 minutes - turning once - came out perfect. Marinated for full 6 hours - so easy and delicious. A definite repeat.

Well done, I pan roasted the sea bass in a hot pan with canola oil on a grill. The recipe is easy, and if you get the fish to glaze properly, it is delicious. Bok choy and rice is a great acco...

Wonderful Flavor.. I had a nice piece of Halibut and some jumbo sea scallops... marinated them together for about six hours... baked at 400 for 3min and then broiled at higher heat for about 6m...

Wow. Easy recipe with delicious results! I marinated for 6 hrs; broiled and watched the seabass until edges started to darken; then I flipped and did the same. Moist and flaky. Accompanied with ...

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...

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

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 prob...