Miso-Yaki Sea Bass
This recipe for miso-glazed sea bass or branzino is a delightful combination of sweet and savory flavors. The fish is marinated in a mixture of sugar, mirin, and white miso, creating a beautifully caramelized crust when cooked. Paired with a simple balsamic vinegar reduction and a side of mixed greens, this dish is sure to impress your guests with its elegant presentation and exquisite taste.
— Constant Cookbook
Ingredients
- 1/4 sugar
- 2 mirin (sweet Japanese rice wine)
- 2 white miso (fermented soybean paste)
- 2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed
- 1 1/2 vegetable oil, divided
- 6 (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
- Kosher salt, freshly ground pepper
- 4 mixed salad greens
- 1 balsamic vinegar
Instructions
- 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 tablespoon 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.
Yield
2 Servings
Comments
No comments found.