recipe from Williams Sonoma
Serves 6
1/2 cup white miso
1/4 cup mirin
1/4 cup sake
3 tbsp sugar
1 tsp peeled and finely grated fresh ginger
6 Chilean sea bass fillets, each ~6 oz., and 3/4 to 1" thick
1 tsp finely grated lemon zest
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.
Place the fillets on a broiler pan and broil 2 to 3 inches from the heat source until browned with crusty edges, about 4 minutes.
Turn, brush with the reserved marinade, and broil until browned on the other side, 3 to 4 minutes.
Sprinkle with the lemon zest and serve.
Comments
Post a Comment