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Miso-Glazed Chilean Sea BassYUMMLY
Miso-Glazed Chilean Sea Bass
Moist, wonderfully rich Chilean sea bass cooks up quickly and requires little marinating time in this recipe, thanks to the flavorful miso-soy sauce. A little background on this mild, meaty, melt-in-your-mouth species, which is also known as toothfish — it’s actually not a bass and it’s not always caught in Chilean waters. Chilean sea bass is not an endangered fish, but was illegally overfished in the past. Wondering if the fish you’re buying is sustainable? Look for the Marine Stewardship Council (MSC) label when shopping. This delicious dish pairs perfectly with basmati rice and a green vegetable. The recipe is a Yummly original created by Rima Kleiner, MS, RDN.
- In a medium bowl or a baking dish, whisk together miso paste, vinegar, soy sauce, brown sugar, and ginger until well combined. Add sea bass and turn to coat all sides evenly. Cover and refrigerate at least 15 minutes or up to overnight.
- Preheat broiler to high with a rack set 6-8 inches from heat. Line a rimmed baking sheet or a broiler pan with foil. Place fish on the lined pan.
- Broil fish, checking it frequently, until the top is crispy and browned and fish is cooked through and flakes easily with a fork, 8-10 minutes; as fish cooks, tent with foil if it’s browning too quickly before it’s done.
- Sprinkle fish with green onions and sesame seeds.
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|Calories110Calories from Fat25|
|% DAILY VALUE|
|Calories from Fat25|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.