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Miso Chilean Sea Bass

Miso Glazed Chilean Sea Bass 

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Prep 5 minutes
Cook 10 minutes
Marinating Time 30 minutes
Make this miso glazed Chilean sea bass in just 10 minutes. Buttery, flaky fish coated in a sweet and savory miso glaze that's easy to make.
Servings 4 fillets
Course Main Course
Cuisine American, Asian, Japanese

Ingredients

  • 4 Chilean sea bass fillets about 6 ounces each
  • ¼ cup white miso paste
  • ¼ cup mirin
  • 1 tablespoon sake
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon grated ginger

Instructions

  1. In a bowl, whisk together the white miso paste, mirin, sake, brown sugar, soy sauce, and grated ginger until smooth.
  2. Place the Chilean sea bass fillets in a large zip-top bag. Pour the miso glaze over the fish, seal the bag, and gently turn to coat each fillet. Marinate in the refrigerator for at least 30 minutes, or overnight for the best flavor.
  3. Remove the fillets from the marinade and let any excess drip off. Reserve the remaining marinade.
  4. Place the fillets in the air fryer basket in a single layer with the skin side up. Air fry at 400°F until the fish is cooked through and flakes easily with a fork. For a 1-inch thick fillet, cook for about 10 minutes. Adjust time based on thickness.
  5. If desired, pour the reserved marinade into a saucepan and bring it to a boil. Let it simmer for 2 to 3 minutes, then brush the glaze over the cooked sea bass before serving.
  6. Serve and enjoy!

Notes

  • Nutrition information is an estimate only and will vary depending on the brand of ingredients used, the size of the sea bass fillets, and how much of the miso glaze is consumed.
  • Broiler Option: Broil the fillets about 6 inches from the heat source for 7 to 9 minutes, or until the fish flakes easily with a fork.

Nutrition

Serving1 filletCalories410 kcalCarbohydrates10 gProtein34 gFat26 gSaturated Fat5 gPolyunsaturated Fat1.5 gMonounsaturated Fat12 gCholesterol85 mgSodium930 mgPotassium780 mgSugar8 gVitamin A70 IUVitamin C1 mgCalcium35 mgIron1.5 mg

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