Miso Glazed Sea Bass With Asparagus Recipes

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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.

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.

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.

SEABASS WITH ASPARAGUS



Seabass with Asparagus image

Pan fried chili sea bass with asparagus

Provided by neilisou

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Heat the olive oil in a large, heavy bottomed frying pan over a medium heat before adding the crushed garlic and fresh chilli. Fry very gently for a few minutes, do not let the garlic burn.
  • Lightly score the skin of your sea bass and add skin-side down to the pan with the garlic and chilli
  • Add the asparagus and gently coat in the juices, fry for a couple of minutes before turning the fish over and keeping the asparagus spears moving.
  • When the fish skin is crispy and the asparagus has started to caramelise, squeeze over the juice of half a lemon and sprinkle with thyme, make sure all the ingredients in the pan are well coated with the flavoured oil, chilli pieces, garlic, lemon juice and thyme.
  • Place each piece of sea bass onto a bed of 6 asparagus spears and drizzle with the juices from the pan. Season well with salt and pepper and serve with warm bread to mop up the juices.

PAN-ROASTED MISO-MARINATED SEA BASS



Pan-Roasted Miso-Marinated Sea Bass image

This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.

Provided by MissGleasonSanchezApostolides

Categories     World Cuisine Recipes     Asian     Japanese

Time 4h35m

Yield 6

Number Of Ingredients 12

¼ cup white sugar
1 tablespoon dark corn syrup
1 ½ teaspoons soy sauce
½ cup sake
¼ cup hoisin sauce
¼ cup white miso paste
¼ cup red miso paste
1 ½ teaspoons minced fresh ginger root
1 clove garlic, minced
1 shallot, minced
5 tablespoons canola oil, divided
6 (6 ounce) fillets sea bass

Steps:

  • Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
  • While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 25.3 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 1.9 g, Sodium 1106.5 mg, Sugar 16.1 g

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 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

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

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 FISH



Miso-Glazed Fish image

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Steps:

  • Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
  • Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
  • Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
  • Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams

MISO SALMON WITH ASPARAGUS AND CARROTS



Miso Salmon with Asparagus and Carrots image

A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served on a bed of gingery, lemony couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 10

1 cup couscous
Kosher salt and freshly ground pepper
2 1/2 teaspoons finely grated ginger (from a peeled 1-inch piece)
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
2 tablespoons unsalted butter
1 bunch scallions, white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced
4 carrots, peeled and cut on the bias into 1/2-inch pieces (1 1/2 cups)
2 tablespoons white or yellow miso
4 boneless, skinless salmon fillets (each 1 inch thick)
1 pound asparagus, trimmed

Steps:

  • Bring 1 cup water to a boil in a small pot. Add couscous, 1/4 teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add 1/2 teaspoon zest; fluff with a fork.
  • Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1 1/2 teaspoons ginger. Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.
  • Season fish with salt, pepper, and remaining 1 teaspoon zest. Add to skillet with asparagus, cover, and cook 5 to 6 minutes. Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside.

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2017-05-17 Step 1. Prepare a grill for high heat. Whisk mirin, miso, vinegar, and ginger in a small bowl. Place asparagus in a pie plate or small baking dish and pour miso mixture over. Toss to …
From bonappetit.com


BACON WRAPPED ASPARAGUS WITH HONEY MISO GLAZE - PICKLED PLUM
2015-10-28 Instructions. Preheat oven to 350ºF. Mix all the ingredients for the miso glaze in a bowl and set aside. Grab 5 asparagus stalks (or 8-10 if they are thin ones) and brush miso glaze on 3/4 of each stalk, leaving the bottom quarter clean (to keep hands clean when grabbing).
From pickledplum.com


MISO-MARINATED SEA BASS - RASA MALAYSIA
2021-05-27 Preheat an indoor grill and lightly wipe off (with fingers) any excess miso marinate clinging to the sea bass but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the oven 350 degree and bake for 10-15 minutes. Serve hot.
From rasamalaysia.com


MISO AND HONEY GLAZED SEA BASS WITH CHINESE LONG BEAN SALAD …
4 teaspoons dry miso powder. 1 tablespoon hot water. 1/4 cup lavender honey. 6 (6-ounce) sea bass fillets, skinless and deboned. About 1/2 pound Chinese long beans. 4 tablespoons grapeseed oil, plus more as needed. 1/2 cup roughly chopped onion. 1 cup chicken stock. 1 teaspoon chopped fresh ginger. 1 stick lemongrass. 1/4 cup golden raisins
From cookingchanneltv.com


MISO SEA BASS 銀むつ味噌焼き • JUST ONE COOKBOOK
2012-10-01 To Bake (Optional) Preheat the oven to 425°F (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a …
From justonecookbook.com


GRILLED MISO-GLAZED SEA BASS WITH JAPANESE CUCUMBER SALAD
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 ...
From williams-sonoma.com


MISO GLAZED SEA BASS WITH DASHI BROTH BY CHEF'D (DINNER FOR 4)
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From amazon.ca


JOSE ANDRES'S MISO-ROASTED ASPARAGUS - THE WASHINGTON POST
2019-05-26 Arrange the asparagus in a single layer in a shallow roasting pan or rimmed baking sheet. Spoon the miso mixture over the asparagus, …
From washingtonpost.com


BROILED TOFU WITH MISO GLAZE AND ASPARAGUS RECIPE
2019-05-10 Directions. Heat miso, gochujang, apple cider vinegar, honey, ginger, garlic, and water in a medium saucepan over medium-low heat. Stir occasionally and cook until mixture reduces to a thick glaze, 10 to 15 minutes. Bring a large pot of salted water to a boil. Meanwhile, dry tofu, wrap in paper towels, and weigh down with a plate.
From seriouseats.com


MISO-GLAZED WILD SALMON WITH SESAME ASPARAGUS - RECIPE
Preparation. In a baking dish or on a rimmed baking sheet large enough to accommodate the salmon, whisk the miso, sake, mirin, honey, soy sauce, and ginger until combined. Turn the salmon in the mixture to coat and leave flesh side down. Marinate for 30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
From finecooking.com


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