Grilled Miso-glazed Sea Bass With Japanese Cucumber Salad

Grilled Miso-glazed Sea Bass With Japanese Cucumber Salad is a Japanese recipe that serves 20. One portion of this dish contains around 7g of protein, 1g of fat, and a total of 58 calories. For 82 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 11 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up mirin, soy sauce, rice vinegar, and a few other things to make it today. It is brought to you by Williams Sonoma. From preparation to the plate, this recipe takes roughly 24 hours and 12 minutes. It is perfect for The Fourth Of July. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is solid. Miso-Glazed Sea Bass with Asian Beans & Pickled Cucumber, Miso-glazed Sea Bass, and Miso Glazed Chilean Sea Bass are very similar to this recipe.

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

1/4 daikon radish, peeled and grated

1 large English (hothouse) cucumber, thinly sliced

2 green onions, both white and light green servings, thinly sliced diagonally

Dash of hot sauce

1/4 cup mirin

1/2 cup plus 2 Tbs. red miso glaze with yuzu

1/4 cup rice vinegar

4 sea bass fillets, each 4 oz.

2 Tbs. soy sauce

1 Tbs. sugar

Equipment:

panini press

ziploc bags

bowl

whisk

Cooking instruction summary:

Place the sea bass and the 1/2 cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.Just before cooking the fish, in a bowl, stir together the cucumber, radish and green onions. Set aside.Preheat an electric panini press to high heat according to the manufacturer'sinstructions. Remove the fish from the marinade. Place the fish on the preheated panini press, close the lid and cook until the fish is firm to the touch and the glaze is caramelized, 2 to 4 minutes.Meanwhile, in a small bowl, whisk together the mirin, vinegar, sugar, soy sauce and hot sauce. Add to the cucumber salad and toss to combine. Brush the top of the fish fillets with the 2 Tbs. miso glaze and transfer to a warmed platter. Serve immediately with the cucumber salad. Serves 4.

 

Step by step:


1. Place the sea bass and the 1/2 cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.Just before cooking the fish, in a bowl, stir together the cucumber, radish and green onions. Set aside.Preheat an electric panini press to high heat according to the manufacturer'sinstructions.

2. Remove the fish from the marinade.

3. Place the fish on the preheated panini press, close the lid and cook until the fish is firm to the touch and the glaze is caramelized, 2 to 4 minutes.Meanwhile, in a small bowl, whisk together the mirin, vinegar, sugar, soy sauce and hot sauce.

4. Add to the cucumber salad and toss to combine.

5. Brush the top of the fish fillets with the 2 Tbs. miso glaze and transfer to a warmed platter.

6. Serve immediately with the cucumber salad.

7. Serves 4.


Nutrition Information:

Quickview
58k Calories
7g Protein
1g Total Fat
4g Carbs
5% Health Score
Limit These
Calories
58k
3%

Fat
1g
2%

  Saturated Fat
0.26g
2%

Carbohydrates
4g
2%

  Sugar
2g
2%

Cholesterol
27mg
9%

Sodium
404mg
18%

Alcohol
0.3g
2%

Get Enough Of These
Protein
7g
14%

Vitamin B12
1µg
22%

Selenium
13µg
19%

Phosphorus
85mg
9%

Vitamin K
6µg
7%

Vitamin B6
0.13mg
6%

Magnesium
20mg
5%

Manganese
0.09mg
5%

Vitamin B3
0.88mg
4%

Potassium
140mg
4%

Vitamin B5
0.33mg
3%

Iron
0.58mg
3%

Vitamin B1
0.05mg
3%

Copper
0.05mg
3%

Zinc
0.36mg
2%

Fiber
0.56g
2%

Vitamin B2
0.04mg
2%

Folate
7µg
2%

Vitamin C
1mg
2%

Calcium
13mg
1%

Vitamin A
64IU
1%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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