The Pioneer Woman Tasty Kitchen
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Miso Glazed SeaBass

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Level: Easy

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Description

I tried to replicate a recipe from my favorite sushi restaurant in NYC, and now it’s a favorite at home, too! I use this marinade for other white fish and make grilled skewers in the summer as well!

Ingredients

  • 1 Tablespoon Oil
  • 1 Tablespoon Ginger, Minced
  • 1 clove Garlic, Minced
  • 4 Tablespoons Hot Pepper Sauce
  • 4 Tablespoons Miso Paste
  • 8 Tablespoons Sake/Mirin/White Wine
  • 4 Tablespoons Sugar
  • 4 whole Filet Of Seabass

Preparation

1. Heat oil over medium heat. Add ginger, garlic and saute for 30 seconds until soft but not brown. Remove from heat and add hot pepper sauce, miso paste, alcohol, and sugar. Stir to combine well. Let cool!

2. Reserve 1/4 of the mixture, set aside. Marinate the seabass in the rest of the mixture for at least 20 minutes. (Do not put fish in warm marinade. Be sure to let the mixture cool!)

3. Remove the fish from marinade and sear over medium-high heat for approximately 5 minutes on each side. Discard marinade.

I serve this over a bed of roasted vegetables and top with the reserved marinade.

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