Grilled Miso-glazed Sea Bass With Japanese Cucumber Salad

Grilled Miso-glazed Sea Bass With Japanese Cucumber Salad is a Japanese recipe that serves 20. One portion of this dish contains around 7g of protein, 1g of fat, and a total of 58 calories. For 82 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 11 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up mirin, soy sauce, rice vinegar, and a few other things to make it today. It is brought to you by Williams Sonoma. From preparation to the plate, this recipe takes roughly 24 hours and 12 minutes. It is perfect for The Fourth Of July. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is solid. Miso-Glazed Sea Bass with Asian Beans & Pickled Cucumber, Miso-glazed Sea Bass, and Miso Glazed Chilean Sea Bass are very similar to this recipe.

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the sea bass and the 1/2 cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.Just before cooking the fish, in a bowl, stir together the cucumber, radish and green onions. Set aside.Preheat an electric panini press to high heat according to the manufacturer'sinstructions. Remove the fish from the marinade. Place the fish on the preheated panini press, close the lid and cook until the fish is firm to the touch and the glaze is caramelized, 2 to 4 minutes.Meanwhile, in a small bowl, whisk together the mirin, vinegar, sugar, soy sauce and hot sauce. Add to the cucumber salad and toss to combine. Brush the top of the fish fillets with the 2 Tbs. miso glaze and transfer to a warmed platter. Serve immediately with the cucumber salad. Serves 4.

 

Step by step:

1. Place the sea bass and the 1/2 cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.Just before cooking the fish, in a bowl, stir together the cucumber, radish and green onions. Set aside.Preheat an electric panini press to high heat according to the manufacturer'sinstructions.

2. Remove the fish from the marinade.

3. Place the fish on the preheated panini press, close the lid and cook until the fish is firm to the touch and the glaze is caramelized, 2 to 4 minutes.Meanwhile, in a small bowl, whisk together the mirin, vinegar, sugar, soy sauce and hot sauce.

4. Add to the cucumber salad and toss to combine.

5. Brush the top of the fish fillets with the 2 Tbs. miso glaze and transfer to a warmed platter.

6. Serve immediately with the cucumber salad.

7. Serves 4.

Nutrition Information:

covered percent of daily need