This grilled fish recipe uses white miso paste which is far milder and sweeter than the darker varieties. The combination of rice wine, mustard, and miso makes this Japanese inspired dish absolutely delicious and tender.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 4 sea bass fillets, about 5-6 ounces each
- 6 green onions, trimmed
- 1/3 cup white miso
- 3 tablespoons rice vinegar
- 2 tablespoons mirin or Japanese rice wine
- 2 tablespoons toasted sesame seeds
- 3 teaspoons sugar
- 2 teaspoons water
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- olive oil
- salt
- black pepper
Preparation:
Preheat grill for medium high heat. In small bowl, combine water and Dijon mustard until throroughly mixed. Place miso, mustard mixture, vinegar, mirin, soy sauce, garlic, and sugar in small saucepan over medium heat. Whisk until smooth for about 3-5 minutes. Brush fish and green onions with olive oil. Season with salt and pepper. Place fish on grill and cook for 4-5 minutes on each side until center is opaque. Add onions onto grill and cook for 2 minutes per side. Remove both from grill, top fish with miso sauce and sesame seeds. Serve fish with green onions.
