An easy dish that uses some traditional Japanese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.
Ingredients
Makes 4 servings
Step 1
Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
Step 2
Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
Step 3
*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
Step 4
**Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
How would you rate Grilled Sea Bass with Miso-Mustard Sauce?
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Reviews (26)
Back to TopThis was absolutely delicious! I had to cut back on the spiciness so used a little less that the recipe called for. This is because of my husbands...if it were only me I wouldn't change a thing. I served to over sautéed baby botchy with a side of angel hair pasta tossed with butter. Yum, yum, yum!!
Claudia Huson
Indiana
9/13/2021
A favorite at our house. Sea bass can be extremely expensive (and high in mercury), so we sometimes substitute cod -- still delicious!
synergy
Minneapolis, MN
4/21/2011
By far, too much Miso! I would use no more than 1/4 cup of Miso, as it makes the sauce far too salty. I thined the sauce with sake and reduced it down, yet the sauce was still overwhelmingly salty.
bluemooncyc
Chattanooga, Tennessee
6/11/2006
I made this sauce & dish as written, and was very disappointed in the sauce itself. It was very salty, and too pasty. I've made other miso glazed recipes from epicurious with much better success. This one won't be made again.
Anonymous
Long Island, NY
9/7/2004
Prepared this recipe using both ling cod, and rex sole since husband doesn't care for cod. Used mild, yellow-ish miso, a seasoned rice wine vinegar, and dijon mustard. Reduced sugar to 2t. with good results. By all means omit salting the fish fillets since the miso is already salty along with the soy, and seasoned vinegar. Do grill the green onions as they complimented the fish and sauce very nicely. A liberal sprinkling of toasted sesame seeds proved to be the piece de resistance of garnishes. Served with a side of baby bok choy braised, then sauteed with a ginger and garlic infused oil. Curious how it would taste to replace mustard with wasabi?!
Anonymous
Rio del Mar, CA
6/7/2004
It made my taste buds come alive. We loved it. this one is a keeper. would be great on salmon too.
Anonymous
San Francisco
5/17/2004
认为这是太棒了!爱酱汁。我以前公司d instead of sea bass and it was wonderful! Served with the wasabi mashed potatoes - which need some kicking up and the sesame stir-fry asparagus. It will become a regular in our house!
Anonymous
Richmond, VA
5/6/2004
To a cook on 02/02/03....how about wasabi mashed potatoes?
Anonymous
4/26/2004
We thought this was very tasty. The grilled green onions didn't contribute, however. For me, it might be better to chop them up and sprinkle them on. I also think I'll add some garlic and ginger chopped and added to the sauce nest time to help.
Neophyte Cook
Barnesville, MD
3/26/2004
I had to use Chilean sea bass since regular sea bass seems not to be available in my area (west coast of Florida). I think the latter fish would have been better. The sauce was tasty, but there are many others, as noted by reviewers, that are just as good, or surpass this one. Served with rice, soy beans, and a salad with a Japanese-style dressing, this all made a nice meal. If there were 2 1/2 forks, that would have been my rating. Note: the sauce may need a bit of thinning out just prior to serving.
Anonymous
Indian Rocks Beach, FL
5/14/2003
This dish was incredible. I will definetely make it again, especially good for guests. I made it with the stir fried asparagus and make sure not to omit the grilled green onions. Does anyone have any suggestions for a carb side, besides white rice? This was GREAT!
Anonymous
2/2/2003
I thought this recipe was just okay. I also used Chilean Sea Bass for this recipe. The sauce is good for the first couple bites but my boyfriend and I found that we got tired of the taste quickly. We probably won't make this dish again.
Anonymous
Pasadena, CA
7/9/2002
The sauce is good, but the miso paste & soy sauce together make the dish a little too salty for my taste. Next time I'll omit salting the fish prior to brushing with oil, and use reduced-sodium soy sauce for the sauce. I grilled fresh salmon fillet portions with the skin removed. Served it with fresh soba noodles & sugar snap peas, as suggested by a previous reviewer. It was fast, easy, and my guests loved it.
Anonymous
Ladera Ranch, CA
5/5/2002
I made this recipe with tilapia, since they were out of sea bass at the market and broiled it instead of grilling because it was pouring out that night, but it was delicious! My guests loved it and asked for the recipe. The sauce was so tasty -- it would be good on almost anything. I think I might try it on tofu next!
Anonymous
boston, ma
4/22/2002
Cooked the fish in the oven but I am sure it will taste even better this summer on the grill. A real easy keeper. I thought the sauce could use even more mustard; very tasty.
Anonymous
New York, NY
3/19/2002
