Miso Glazed Sea Bass With Asparagus Food

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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.

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 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

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 WITH ASPARAGUS



Miso-Glazed Sea Bass With Asparagus image

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple. Active time: 10 min Start to finish: 25 min Servings: Makes 4 servings.

Provided by Amy 9

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

4 tablespoons white miso (fermented soybean paste, not sweet or labeled "saikyo")
3 teaspoons sugar
2 teaspoons fresh lemon juice
1 teaspoon water
1/4 teaspoon black pepper
1 lb medium asparagus, trimmed
2 teaspoons olive oil
16 ounces sea bass fillets, with skin (1 inch thick)
lemon wedge

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.

Nutrition Facts : Calories 406.1, Fat 11.7, SaturatedFat 2.3, Cholesterol 93.7, Sodium 1469, Carbohydrate 25.3, Fiber 6.5, Sugar 11.5, Protein 51.6

MISO-GLAZED BACON AND ASPARAGUS



Miso-Glazed Bacon and Asparagus image

Provided by Tyler Florence

Categories     side-dish

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 8

1 bunch asparagus
7 strips smoked bacon, cut in 1/2
1/4 cup Shiro miso paste (white miso paste)
1/2 cup mirin rice wine
1 tablespoon lemon juice
Pinch lemon zest
1 tablespoon sugar
Bamboo toothpicks, soaked in water

Steps:

  • Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.
  • Preheat grill to medium heat.
  • In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.

GRILLED SEA BASS WITH MISO-MUSTARD SAUCE



Grilled Sea Bass with Miso-Mustard Sauce image

Categories     Mustard     Bass     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

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.

GLAZED SEA BASS WITH GINGER BUTTER SAUCE



Glazed Sea Bass With Ginger Butter Sauce image

Make and share this Glazed Sea Bass With Ginger Butter Sauce recipe from Food.com.

Provided by evelynathens

Categories     Bass

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dry white wine
1/3 cup chopped shallot
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
6 tablespoons soy sauce
3 tablespoons honey
3 teaspoons rice vinegar
1 1/2 tablespoons cold water
1 1/2 teaspoons cornstarch
4 (6 ounce) sea bass fillets
4 tablespoons chilled butter, cut into small pieces

Steps:

  • For sauce: Combine wine, shallots and ginger in small saucepan over high heat.
  • Boil until liquid is reduced to ¼ cup, about 5 minutes.
  • Add cream and boil until liquid is reduced by half, about 3 minutes.
  • Remove from heat.
  • For fish: Mix soy sauce, honey and rice vinegar in another small saucepan.
  • Mix water and cornstarch in small bowl until smooth.
  • Add to soy sauce mixture.
  • Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes.
  • Remove from heat.
  • Cool glaze to room temperature.
  • Preheat oven to 350F.
  • Arrange fish on small baking sheet (previously brush baking sheet with some olive oil).
  • Brush fish with some of the glaze.
  • Bake until opaque in centre, about 15 minutes.
  • Remove from oven.
  • Bring remaining glaze to boil.
  • Spoon glaze over fish.
  • Meanwhile, bring sauce to simmer.
  • Remove from heat.
  • Gradually add butter to sauce, whisking just until melted, before adding next piece.
  • Strain.
  • Season to taste.
  • Spoon sauce onto 4 plates.
  • Top with fish and serve.

Nutrition Facts : Calories 503.4, Fat 26.1, SaturatedFat 15, Cholesterol 141.6, Sodium 1724.3, Carbohydrate 21.4, Fiber 0.4, Sugar 14.1, Protein 35.7

BASS SATAY WITH ASPARAGUS



Bass Satay with Asparagus image

Categories     Garlic     Ginger     Broil     Marinate     Low Fat     Bass     Asparagus     Sake     Self

Yield Makes 2 servings

Number Of Ingredients 12

Marinade
1 cup sake (found in Asian grocery stores)
1 cup mirin (found in Asian grocery stores)
1 cup miso (found in Asian grocery stores)
1 cup sugar
1/2 cup chopped ginger
1/2 cup chopped garlic
Satay
2 pieces Chilean sea bass (2 ounces each)
4 jumbo stalks peeled asparagus (4 inches)
1 tbsp olive oil
1 tbsp minced chives

Steps:

  • Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)

ROASTED SEA BASS WITH ASPARAGUS SAUCE



Roasted Sea Bass with Asparagus Sauce image

Categories     Fish     Vegetable     Roast     Low Fat     Low Cal     Spring     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 7

1 cup canned low-salt chicken broth
1 pound asparagus, trimmed to 6-inch lengths
1 tablespoon extra-virgin olive oil
Nonstick vegetable oil spray
4 4- to 5-ounce sea bass fillets (each about 3/4 to 1 inch thick)
1 tablespoon fresh lemon juice
1/2 7-ounce jar roasted red peppers, drained, cut into strips (about 1/2 cup)

Steps:

  • Preheat oven to 450°F. Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes. Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve. Coarsely chop remaining asparagus; transfer to processor. Add 1/2 cup reserved asparagus cooking broth and olive oil and puree until smooth, adding more cooking broth if sauce is too thick (discard any remaining broth). Season sauce to taste with salt and pepper. Return to same saucepan.
  • Spray baking sheet with vegetable oil spray. Place fish on prepared sheet. Drizzle lemon juice over fish. Sprinkle with salt and pepper. Bake fish until just opaque in center, about 10 minutes.
  • Rewarm sauce over medium-low heat. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips and roasted red pepper strips. Serve immediately.

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

ROASTED ASPARAGUS WITH MISO DRESSING



Roasted Asparagus with Miso Dressing image

Miso has a rich taste, which is perfect for asparagus. This recipe has a nice Asian flavor and I like to serve this especially with teriyaki steak or salmon, and a crisp green salad.

Provided by PalatablePastime

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs fresh asparagus spears
1 tablespoon oil
salt
3 tablespoons unseasoned rice vinegar
2 tablespoons light miso
2 tablespoons water
2 teaspoons sesame oil
1 teaspoon beet sugar (or granulated sugar)

Steps:

  • Preheat oven to 375F.
  • Bend asparagus gently and allow to snap where they naturally break; discard end pieces.
  • Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.
  • Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking.
  • Remove from oven and allow to cool.
  • Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined.
  • Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving.

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Top Asked Questions

What is Miso glazed sea bass?
Miso-Glazed Sea Bass. The fermented soybean paste called miso, a staple of Japanese cooking, is used in salad dressings; as a pickling agent; as a base for soups; and, as here, to flavor marinades. Combined with mirin and sake—Japanese wines made from rice—and flecked with fresh ginger, the marinade is brushed on the fish during cooking...
How do you cook fish with miso?
1 pound tender mustard greens or spinach, stemmed and washed 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.
How to cook sea bass steak?
In a shallow glass baking dish or lidded container, whisk together the miso, mirin, sake, sugar and ginger until smooth. Add the sea bass and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight. Preheat a broiler. Remove the sea bass from the marinade, reserving the marinade.
What fish goes well with miso?
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.

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