Chilean Seabass
The rich, buttery texture of the seabass that has been marinaded all day in the sweet and savory miso glaze is indeed chef's kiss. This recipe has a very complex and sweet flavor, when broiled it gets caramelized and it truly is perfection. As a result, you have an extremely flavorful and flaky fish. I know the marinating takes some time, but it is 100% worth it. The rest of the recipe is super easy and quick, making it a great weekday meal!
Ingredients
- 1/4 cup mirin
- 1/4 cup sake
- 1/3 cup miso paste
- 1/3 cup cane sugar
- 2 lb Chilean Seabass 4-8 oz filets
Instructions
- Boil the mirin and sake for 3 minutes.
- Add in sugar and miso. Cook a couple minutes without boiling. Let it cool.
- Pour it all over your fish, cover it VERY tightly and marinate for 24-48 hours in the fridge.
- Broil it for about 7 minutes. Make sure you keep and eye on it because every oven is different.
Nutrition
Calories: 512kcal, Carbohydrates: 29g, Protein: 29g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Cholesterol: 100mg, Sodium: 1079mg, Potassium: 52mg, Fiber: 1g, Sugar: 22g, Vitamin A: 474IU, Calcium: 14mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.