MISO-YAKI SEA BASS

Miso-Yaki Sea Bass image

Yield Makes 2 servings

Number Of Ingredients 9

1/4 cup sugar
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons white miso (fermented soybean paste)
2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed
1 1/2 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
4 cups mixed salad greens
1 tablespoon balsamic vinegar
Ingredient info: Mirin and white miso are available at some supermarkets.

Steps:

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.
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.
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.
Add vinegar to same skillet and cook, stirring constantly, until thickened, about 30 seconds; drizzle reduced vinegar over greens. Top with fish.