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Miso-Yaki Sea Bass Recipe

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This recipe for Miso-Yaki Sea Bass, by , is from Slowiak Family Delicacies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Magro

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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