GRILLED SEA BASS WITH MISO-MUSTARD SAUCE

Grilled Sea Bass with Miso-Mustard Sauce image

Yield Makes 4 servings

Number Of Ingredients 11

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2 teaspoons water
1 teaspoon prepared Chinese-style hot mustard or Dijon mustard
1/3 cup white miso (fermented soybean paste)*
3 tablespoons rice vinegar
2 tablespoons mirin (sweet Japanese rice wine)**
4 teaspoons sugar
1 teaspoon soy sauce
4 5- to 6-ounce sea bass fillets
8 green onions, trimmed
Olive oil
Toasted sesame seeds

Steps:

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.)
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.
*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
**Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.