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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Miso-Yaki Sea Bass Recipe

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This recipe for Miso-Yaki Sea Bass is from Slowiak Family Delicacies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c sugar
2 Tbsp mirin
(sweet Japanese rice wine)
2 Tbsp white miso
(fermented soybean paste)
2 6-oz black seabass, bones removed
1 1/2 Tbsp vegetable oil, divided
Kosher Salt
Freshly ground pepper
4 mixed salad greens
1 Tbsp balsamic vinegar
Directions:
Directions:
Whisk sugar, mirin, and miso in a medium bowl to blend.

Add fish and turn to coat. Cover 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 and season with salt and pepper.

Cook fish until dark brown and caramelized, about 4 minutes when bass is just opaque in the center, cook 3 minutes longer.

Meanwhile, heat remaining 1/2 tablespoon oil in a medium skillet over medium-high heat. Cook lettuce 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. Plate, and top with fish.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
1 serving contains:
370 calories
12g sat fat
1.5mg cholesterol
7.5g carbohydrates
27g protein

 

 

 

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