Best Miso Glazed Sea Bass With Asparagus Recipes

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SEA BASS WITH ASPARAGUS



Sea Bass with Asparagus image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 large bunch asparagus, trimmed
2 pieces thick center-cut sea bass, skin on
Canola oil, for cooking
4 to 5 sprigs fresh parsley, finely chopped
4 to 5 sprigs fresh tarragon, finely chopped
Beefsteak tomato, concasse (peeled and seeded) and small dice
Drizzle of honey
1 large shallot, minced
1/4 cup white wine
2 small pats butter
Segments and juice collected from 1 lemon

Steps:

  • Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside.
  • Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt.
  • Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside.
  • Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus.
  • Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs.

MISO GLAZED SEA BASS



Miso Glazed Sea Bass image

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Categories     Wine     Fish     Onion     Broil     Basil     Bass     Winter     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup sake
1/3 cup mirin (sweet Japanese rice wine)*
1/3 cup light yellow miso (fermented soybean paste)*
3 tablespoons (packed) brown sugar
2 tablespoons soy sauce
4 6-ounce sea bass fillets (each about 3/4 inch thick)
2 tablespoons chopped green onions
2 tablespoons chopped fresh basil

Steps:

  • Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
  • Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.
  • *Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.

MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.

Provided by David Tanis

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
Salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
Pickled ginger, for garnish

Steps:

  • Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
  • Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
  • Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
  • Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams

MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

My friend Yohko put this recipe from Epicurious.com in my "birthday book". Yohko is a great cook who was born in Japan and has lived in the Pacific Northwest as well as in the MidWest. This is a very simple preparation and procedure but it requires some specialty items that you may need to purchase in the local Asian market and liquor stores. You'll need at least 2 hours to marinate so plan ahead. (Please note the variation in reviews and reduce the sugar according to your personal taste).

Provided by Acerast

Categories     Bass

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup sake (Japanese rice wine)
1/3 cup mirin (sweet Japanese rice wine)
1/3 cup miso (fermented soybean paste)
3 tablespoons brown sugar, packed (more or less according to your taste)
2 tablespoons soy sauce
4 -6 ounces sea bass fillets (may substitute salmon or tuna)
2 tablespoons green onions, chopped
2 tablespoons fresh basil, chopped

Steps:

  • Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
  • Add fish; turn to coat with marinade.
  • Cover and refrigerate at least 2 hours and up to 6 hours.
  • Preheat broiler.
  • Place fish on rimmed baking sheet.
  • With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
  • Transfer to individual dinner plates.
  • Sprinkle with green onions and basil; serve.

Nutrition Facts : Calories 153.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 11.7, Sodium 1483.8, Carbohydrate 19, Fiber 1.4, Sugar 11.9, Protein 9.1

MISO AND HONEY GLAZED SEA BASS WITH CHINESE LONG BEAN SALAD



Miso and Honey Glazed Sea Bass with Chinese Long Bean Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 14

4 teaspoons dry miso powder
1 tablespoon hot water
1/4 cup lavender honey
6 (6-ounce) sea bass fillets, skinless and deboned
About 1/2 pound Chinese long beans
4 tablespoons grapeseed oil, plus more as needed
1/2 cup roughly chopped onion
1 cup chicken stock
1 teaspoon chopped fresh ginger
1 stick lemongrass
1/4 cup golden raisins
1 stick cold unsalted butter, cubed
Salt and freshly ground black pepper
Chopped fresh cilantro leaves and lemon wedges, for garnish

Steps:

  • In a small bowl combine the miso powder with 1 tablespoon of hot water to form a paste. Warm the honey in a microwavable bowl for approximately 1 minute or until hot (be careful, as it can burn quickly). Add the honey to the miso mixture. Put the fish into a resealable plastic bag and add the honey mixture. Seal the bag and refrigerate for up to 4 hours.
  • Bring a large saucepan of salted water to a boil over medium heat. Add the Chinese long beans and blanch until tender, but not overcooked. Shock the beans in iced water, to stop the cooking and maintain their color. Drain and dry the long beans and either chop into 4 to 6-inch segments or form circles by wrapping the beans around themselves.
  • In a large skillet add the grapeseed oil and heat until smoking hot. Remove the fish from the marinade and sear in hot skillet until the flesh has an opaque color, about 3 to 4 minutes. Remove the fish from the pan to a large plate and reserve.
  • For the sauce, using the same skillet, over medium heat, add the onion and saute until translucent, then add the chicken stock, ginger and lemongrass and simmer for 10 minutes. Remove from heat and strain the liquid, discarding the solids.
  • Return the liquid to a clean skillet, over medium heat. Add the raisins and reduce the liquid by half its volume. Stir in the butter cubes and whisk until the sauce thickens. Remove from heat and allow to rest until needed.
  • Heat a little grapeseed oil in a medium skillet, over medium heat, and add the long bean circles or strips and saute until golden brown.
  • To serve, arrange 2 long bean circles in the middle of each plate. Top the beans with a fish fillet and drizzle with the sauce. Garnish with cilantro and lemon.
  • Cook's Note: to make this dish extra special, you could make a horseradish relish to go on top.

MISO AND SOY CHILEAN SEA BASS



Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

PAN-FRIED SEA BASS WITH MISO, LEMON, AND THYME-GLAZED ROASTIES



Pan-Fried Sea Bass with Miso, Lemon, and Thyme-Glazed Roasties image

A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.

Provided by Alice Liveing

Categories     HarperCollins     Fish     Seafood     Dinner     Bass     Parsnip     Sweet Potato/Yam     Carrot     Potato     Quick and Healthy     Healthy     Wheat/Gluten-Free

Yield Serves 2

Number Of Ingredients 10

2 tbsp sweet white miso
Juice of 1 lemon
2 tbsp coconut oil, melted, plus more for frying
1 garlic clove, crushed
2 large carrots, cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 large parsnips, cut into chunks
1 handful of fresh thyme
2 sea bass fillets
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/400°F/Gas Mark 6
  • In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
  • Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
  • Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
  • When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
  • Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
  • Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.

MISO-GLAZED SEA BASS WITH ASPARAGUS



Miso-Glazed Sea Bass with Asparagus image

Categories     Citrus     Fish     Soy     Vegetable     Broil     Quick & Easy     Dinner     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
Garnish: lemon wedges

Steps:

  • Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
  • Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
  • Toss together asparagus, oil, and a pinch of salt in a large bowl.
  • Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

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