Miso Glazed "Mero" Sea Bass

By • July 21, 2010 • 1 Comments

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Author Notes: I fly in a Japanese sea bass from Hawaii and it is most likely the best in the world!Chef Tom Minchella

Serves 4

Miso Glazed Sea Bass

  • 4 pieces 7 ounce Sea Bass
  • 1/2 cup Mirin
  • 1/2 cup Saki
  • 1/2 cup White Miso
  • 2 pieces Thai chilis
  • 1/4 cup Dark Brown sugar

Mission Figs and White Cherries

  • 12 Mission figs
  • 1 cup Pitted Fresh White Cherries
  • 1 tablespoon White Sugar
  • 1/8 cup Tamari
  1. Mix all ingredients for the glaze and marinated the sea bass for 5 minutes
  2. heat non stick skillet and caramelize the sea bass and finish in oven until done.
  3. Toss figs and cherries with sugar and tamari. Place in hot pan for 2 minutes and caramelize
  4. Place sea bass on the plate and top with the cherries and figs
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Tags: miso, Mission figs, tamari, white cherries

Comments (1) Questions (1)

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about 1 year ago thevegedge

Can you elaborate on how to caramelize fish fillets? I tried this and it was delicious, but when I poured the marinade and the fillet into the hot pan it boiled in all the liquid and I felt that I was stewing the fish rather than caramelizing it. I ended up just letting it cook on each side for a bit and then transfering it into the oven, but it never caramelized in the pan. Should I have not added all the rest of the marinade until it went in the oven? I also substituted ripe plantains for the cherries and figs (I live in the tropics...) and added some sesame as a garnish in the oven. Lovely flavor.