Miso-Glazed Sea Bass with Asparagus

I added garlic powder and moved my fish as far away as possible from the broiler after starting a small fire.

• Anonymous

• Cleveland Oh

• 1/28/2022

不知道谁有一个酷热的日子,不会燃烧something six inches away after eight minutes. As others have suggested, I would bake the fish until it's almost cooked through, and then throw it under the broiler for a brief stint to caramelize the miso. Otherwise, you'll end up with burned glaze and raw fish.

• mhaas12

• Philadelphia, PA

• 2/14/2018

I've got one of those double-ovens in a single range, so the oven with a broiler isn't big enough to get 5-6 inches away from the heat source. As such, the miso starts to start to lean towards burnt at about 6 minutes while the interior of the fish is still raw. I ended up baking it at 350 for another 8 minutes after 6 minutes under the broiler and it came out absolutely spot on. The miso/sugar was nicely caramelized, fish was cooked perfectly, as was the asparagus. Next time I think I'd do the baking first. The flavor is great and it's a super easy recipe, but I do think the cooking method is a little off.

• swervo

• Los Angeles

• 7/28/2017

Excellent!

• murielcart

• Dallas, TX

• 4/25/2016

To the cook from Montreal -- SeaChoice Guide says avoid Chilean Sea Bass -- and it says to use sablefish as a substitute so you could try the recipe using sablefish instead. I haven't made this recipe yet so please ignore my fork rating -- I had to rate it in order to post this reply.

• amanda_ca

• Toronto, ON

• 4/13/2016

I thought that sea bass was on the list of non- sustainable. Please correct me if I am wrong and then I will happily try the recipe.

• luanab4307

• Montreal, Quebec

• 4/12/2016

The ingredients are wonderful. The cooking is tricky. I've made this twice. The first time, the sauce burned before the fish was cooked. So the next time, I put the pan twice as far from the broiler. It came out just fine. The flavors are delicious if you can cook it without burning the glaze.

• sheesh

• Maryland

• 5/15/2015

Put it under the broiler for six minutes and the marinade burned; asparagus was also too caramelized and salty. The fish was actually overcooked. Don't know if we put too much marinade on it or should try roasting the fish. The concept was awesome. Served with organic basmati brown rice, which should have had some kind of a sauce. May try this again. It was an expensive mistake.

• joanhb

• Chicago, IL

• 5/10/2014

This is an excellent and easy recipe. I would just keep an eye on the fish...

• hungryprincess

• New York, NY

• 8/22/2013

! inch); ended up broiling for 15min then had to bake at 450 for additional 5 min. The fish was very moist and tender. Just keep an eye on it. Took the asparagus out at the 10min mark, they were good but next time I'll make sure I get the thickest asparagus I can find. We had it with white rice drizzled with soy sauce and sriracha. Can't wait for next time!

• Anonymous

• DC

• 2/21/2013

Fantastic recipe to blow away your guests. It happens everytime. I usually acompany it with a dry Sake. Be careful to not scorch it and make sure the fish is extra fresh so you can prepare it just right. I also like to fry the asparagus in a combination of olive oil and sesame oil with a twist of lime.

• jorgecamil

• Mexico City

• 11/4/2011

This is one of the easiest and most delicious (and healthiest) meals in my regular rotation! Since I can't find the miso in my local grocery store I just buy the powdered miso soup mix on the ethnic aisle and it works great!

• Toritrad

• texas

• 8/31/2011

Wonderful. I used Escolar instead of Sea Bass, which took about 5 minutes longer to cook due to their thickness. But this was so fast, easy and delicious that I'll be making it as much as possible for a weeknight dinner. It's plenty nice enough for company too. Miso is so good on fish. I'll be looking for other similar uses.

• mleerskov

• Sonoma, Ca.

• 6/15/2010

My boyfriend had never tasted my cooking yet and he raved about my skills for days after this one! So easy and the fish gets moist and tender with the sauce browned on top. Perfect with asparagus and used the Butter Lettuce & Escarole with Pomegranate Seeds for a side salad.

• kiralaura

• san francisco, ca

• 3/23/2010

Easy and tasty! I'm glad I checked on it before the 8 min were up as mine was done, not scorched but perfectly done. Very good - I used cod and had stir fry vegis with a mango chutney.

• lora_lu

• Denver, CO

• 3/20/2010