The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.
Ingredients
Makes 2 servings
Step 1
Whisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat. Cover and chill, turning fish occasionally, at least 12 hours and up to 1 day.
Step 2
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Remove fish from marinade, scraping off excess; season with salt and pepper. Cook fish skin side down until dark brown and caramelized, about 4 minutes. Turn fish over and cook until just opaque in the center, about 3 minutes longer.
Step 3
Meanwhile, heat remaining 1/2 tablespoons oil in a medium skillet over medium-high heat. Add greens and cook, tossing, just until wilted, about 1 minute. Season with salt and pepper; divide between plates.
Step 4
Add vinegar to same skillet and cook, stirring constantly, until thickened, about 30 seconds; drizzle reduced vinegar over greens. Top with fish.
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Reviews (4)
Back to TopThe perfect combination- easy and delicious. Served with brown rice and roasted broccoli & garlic. Only marinated for an hour due to time constraints.
alycestone
Centerport, NY
12/12/2014
Tasty. Easy. Works well with rice and a lightly dressed salad on the side. I ended up removing the skin after I cooked it because it was not as crisp as I like it to be.
tastysausagerecipe
New York, NY
9/2/2014
Made this last night for the family. Received rave reviews - mom said it was the best thing I've ever made. I didn't marinate the sea bass for as long as recommended (only had about four hours on hand prior to dinner), and the flavor was still excellent. Cook times on the recipe seem to be a little low. I would recommend five minutes on skin side and four on other side. Perfect dish. So impressive, and so easy.
rsemmons
Tampa, FL
4/24/2014
Have made this a couple of times. The second time I just skipped the greens and deglazed the pan with the balsamic vinegar. Served over jasmine rice with a little forbidden rice mixed in. Good color.
smilingbuddha415
San Francisco, CA
5/29/2013
