Miso Glazed Chilean Sea Bass
A sweet-savory white miso, mirin, sake, and cane sugar marinade broiled over buttery Chilean sea bass until caramelized and flaky. An easy, elegant seafood dinner.
Equipment
- small saucepan
- non-reactive dish, or Zip-Top Bag
- Rimmed baking sheet
- aluminum foil
- pastry brush
Ingredients
- 1/4 cup mirin
- 1/4 cup sake
- 1/3 cup cane sugar
- 1/3 cup white miso
- 2 lb Chilean sea bass (aka Patagonian Toothfish)
Instructions
- Make the Marinade: Boil the mirin and sake for 3 minutes. Add the sugar and miso and cook a couple of minutes over medium-low, without letting it boil. Let it cool completely.1/4 cup mirin, 1/4 cup sake, 1/3 cup cane sugar, 1/3 cup white miso
- Marinate: Pour the cooled marinade over the sea bass, cover it very tightly, and refrigerate for 24 to 48 hours.2 lb Chilean sea bass
- Broil: Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Line a baking sheet with foil. Broil for about 7 minutes, until the top caramelizes and the fish is opaque and flakes easily, about 135°F (57°C). Watch closely because the miso and sugar darken quickly.
- Finish: Add the leftover marinade to a saucepan and boil for at least 5 minutes, stirring frequently. Brush over the cooked fish before serving.
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.