Grilled Miso-glazed Sea Bass With Japanese Cucumber Salad

Name: Grilled Miso-glazed Sea Bass With Japanese Cucumber Salad
Prep time: 1 d 12 min
Cook time: 1 d 12 min
Total time: 1 d 12 min
Yield: 20
Cuisine: Asian, Japanese
Ingredients: 0 daikon radish, peeled and grated; 1 large English (hothouse) cucumber, thinly sliced; 2 green onions, both white and light green servings, thinly sliced diagonally; 1 Dash hot sauce; 59 milliliters mirin; 118 milliliters red miso glaze with yuzu; 59 milliliters rice vinegar; 4 fillets sea bass fillets, each 4 oz; 2 Tbs soy sauce; 1 Tb sugar

The recipe Grilled Miso-glazed Se It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

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.

Ingredients you will need

Green Onions

Cucumber

Seabass

Radish

Glaze

Fish

Miso

Equipment you will use

Panini Press

Ziploc Bags

Bowl

Remove the fish from the marinade.

Ingredients you will need

Marinade

Fish

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.

Ingredients you will need

Hot Sauce

Soy Sauce

Vinegar

Glaze

Mirin

Sugar

Fish

Equipment you will use

Panini Press

Whisk

Bowl

Add to the cucumber salad and toss to combine.

Ingredients you will need

Cucumber

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

Ingredients you will need

Fish Fillets

Glaze

Miso

Serve immediately with the cucumber salad.

Ingredients you will need

Cucumber

Serves 4.

Equipment

Ingredients

Servings:

daikon radish, peeled and grated 1large

English (hothouse) cucumber, thinly sliced 2

green onions, both white and light green servings, thinly sliced diagonally 1Dash

hot sauce 59milliliters

mirin 118milliliters

red miso glaze with yuzu 59milliliters

rice vinegar 4fillets

sea bass fillets, each 4 oz 2Tbs

soy sauce 1Tb

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.