PAN-ROASTED MISO-MARINATED SEA BASS
This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.
Provided by MissGleasonSanchezApostolides
Categories World Cuisine Recipes Asian Japanese
Time 4h35m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
- While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 25.3 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 1.9 g, Sodium 1106.5 mg, Sugar 16.1 g
MISO-GLAZED SEA BASS
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
- Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
- Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
- Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams
MISO-GLAZED SEA BASS WITH ASPARAGUS
Categories Citrus Fish Soy Vegetable Broil Quick & Easy Dinner Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
- Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
- Toss together asparagus, oil, and a pinch of salt in a large bowl.
- Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.
MISO BUTTER-SEARED SEA BASS WITH ROASTED VEGETABLES RECIPE BY TASTY
Here's what you need: unsalted grass-fed butter, white miso paste, ginger, garlic, toasted sesame oil, baby potato, kosher salt, freshly ground black pepper, sunflower oil, Chilean Sea Bass, baby bok choys, toasted white sesame seeds
Provided by Rachel Gaewski
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
- In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
- Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with ½ tablespoon sunflower oil. Toss to coat.
- Roast the potatoes until tender, 10-12 minutes.
- While the potatoes roast, sear the sea bass. Pat each fillet dry with a clean kitchen towel or paper towel and season on both sides with salt and pepper.
- Heat 2 tablespoons of sunflower oil in a medium skillet over medium-high heat. Once the oil is nearly smoking, add the sea bass, skin-side down, and cook until the skin is crispy, 3-4 minutes. Flip and sear the other side until golden brown, about 3 minutes. Remove the fish from the pan.
- Remove the potatoes from the oven, leaving the oven on. Move the potatoes to a quarter of the pan. Place the fish, skin-side down, on the other quarter and spread the bok choy on the empty half. Brush the miso butter over each fish fillet, then flip and brush more on the skin side. Drizzle the remaining ½ tablespoon sunflower oil over the bok choy and season with salt and pepper. Toss to coat.
- Return the baking sheet to the oven and bake until the fish is completely opaque and just cooked through, 8-10 minutes. The internal temperature should reach 145°F (63°C).
- Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 29 grams, Fat 38 grams, Fiber 3 grams, Protein 47 grams, Sugar 2 grams
MISO-YAKI SEA BASS
Categories Fish Soy Marinate Sauté Dinner Seafood Bass Healthy Advance Prep Required Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Whisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat. Cover and chill, turning fish occasionally, at least 12 hours and up to 1 day.
- Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Remove fish from marinade, scraping off excess; season with salt and pepper. Cook fish skin side down until dark brown and caramelized, about 4 minutes. Turn fish over and cook until just opaque in the center, about 3 minutes longer.
- Meanwhile, heat remaining 1/2 tablespoons oil in a medium skillet over medium-high heat. Add greens and cook, tossing, just until wilted, about 1 minute. Season with salt and pepper; divide between plates.
- Add vinegar to same skillet and cook, stirring constantly, until thickened, about 30 seconds; drizzle reduced vinegar over greens. Top with fish.
WHITE MISO BAKED CHILEAN SEA BASS
I got this recipe from my favorite Japanese restaurant. It is so simple and soooo deliscious! I did have to go to the Asian market to get a few ingredients though.
Provided by Momma Jenny
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- mix all ingredients.
- marinade sea bass overnite in fridge.
- preheat oven to 400.
- set fish on counter and bring to room temp before cooking.
- remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
- If you want the top to brown, put it in the broiler for just a couple minutes.
Nutrition Facts : Calories 310.7, Fat 4.7, SaturatedFat 1.1, Cholesterol 52.9, Sodium 1460.6, Carbohydrate 35.6, Fiber 1.9, Sugar 27.5, Protein 27.9
BROILED MISO SEA BASS
This is an excellent way to cook fish. If you don't want to use the Sea bass, then try any type of fish you like. As long as it will hold up well as you are broiling it. The Chilean sea bass has always been my favorite, it hold up better and has a better taste then any other type of fish that I have used in the past.
Provided by litldarlin
Categories One Dish Meal
Time 35m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Place fish fillets in a large food storage bag or bowl; set aside.
- To make your marinade.
- Combine miso, sake, sugar, ginger & olive oil in a medium bowl.
- Add marinade to the sea bass; seal and refrigerate at least 4 hours.
- Then to make your Mango vanilla sauce.
- Puree the peeled, diced mango, melted butter, whipping cream, vanilla extract, salt & pepper to taste in a blender.
- Refrigerate this sauce until ready to use.
- Place a baking pan on a rack positioned in the center of the oven.
- Heat oven to 450 degrees. Heat baking pan about 10 minutes.
- Remove pan; spray with cooking spray.
- Remove fillets from the marinade, place onto the baking pan.
- Heat broiler and broil fillets until cooked through and top is beginning to look crusty and charred, about 8-10 minutes.
- Remove fillets from oven; then transfer to a plate.
- Spoon about 2 Tblsp. of your prepared Mango Vanilla Sauce over your fish.
- Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 507.8, Fat 27.7, SaturatedFat 11.5, Cholesterol 100.4, Sodium 251.5, Carbohydrate 22.6, Fiber 1.6, Sugar 15.1, Protein 25.5
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