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Home > Recipes > Chilean Sea Bass Recipes > Miso Glazed Sea Bass
From Aqua Restaurant in Las Vegas. In Bon Appetit and Epicurius.

• 1/3 cup sake

• 1/3 cup mirin (sweet Japanese rice wine)

• 1/3 cup light yellow miso (fermented soybean paste)

• 3 tablespoons (packed) brown sugar

• 2 tablespoons soy sauce

• 4 6-ounce sea bass fillets (each about 3/4 inch thick)

• 2 tablespoons chopped green onions

• 2 tablespoons chopped fresh basil

Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.

Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates.

Sprinkle with green onions and basil and serve.

Makes 4 servings