Ohhhhh this miso glazed chilean sea bass is SO dang good!! Don't mean to toot my own horn, but "TOOT TOOT"!!!
First off, let's talk glaze!
The glaze has all the flavor -- miso, mirin, sauce sauce, garlic and ginger -- and infuses into the sea bass like sunshine! Truly a dish that will become your new favorite go to.
It's great for company because you can assemble it the day before. All that will be left when your friends come over is throw it on the grill (or in the oven). SO easy!
How to not overcook your miso glazed sea bass:
- Set your timer for LESS time than suggested. It's always easier to ADD time if you need it.
- If you don't have a timer on your oven, set it on your phone, Google Home, Alexa or any other timing device.
- Don't wander away from your kitchen -- now is not the time to light candles, pour the wine or pick a different playlist
Before you start cooking your fish:
I'd love if you'd leave a comment and rate and review when you make this miso glazed sea bass!
Happy Cooking, my friend!
If you have any questions about this dish, or any other dishes on A Menu for You, drop me a note at: [email protected]
Side dishes to serve with your sea bass:
To learn more about miso:
This is a great article that goes even more in depth into miso -- click HERE to read!
Miso Glazed Chilean Sea BassPrint Grocery List Print Recipe
- 4 tablespoons light miso
- 1/2 cup mirin
- 2 tablespoons granulated sugar
- 3 teaspoons soy sauce or tamari
- 3 teaspoons toasted sesame oil
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 2 pounds Chilean Sea Bass or other similar fish, like halibut or cod,
In a small bowl, mix together miso, mirin, sugar, soy sauce, toasted sesame oil, garlic and ginger. Place the fish on a rimmed baking sheet. Use a sheet that can fit in your fridge, because after you spread the sauce on the fish, you'll need to refrigerate it over night. Is this step absolutely necessary? Technically, no. But it does allow the flavors to really infuse into the fish. If you don't have the time to let it rest overnight, I highly recommend you let it sit, refrigerated, for at least a couple of hours.
Using a silicon spatula, or spoon, spread miso mixture evenly over fish. Cover the sheet pan tightly with plastic wrap, and store in fridge overnight.
The next day, preheat your oven to 350 degrees. Bake until you can insert a knife easily, with no resistance, about 15-20 minutes, depending on thickness of fish.
Serve with box choy -- scroll to bottom of the page for the recipe!