Tuesday, May 10, 2011

Low-Point Miso Glazed Sea Bass

Making this fantastic fare, I learned two things. One, sea bass is pretty pricey; and two, this entree' is totally worth it! A friend gave me this recipe for four, but I turned it into a dinner for two. My husband gave this two thumbs up and has insisted on the purchase of more sea bass! (Why can't he feel the same about the purchase of shoes?)

Low-Point Miso Glazed Sea Bass
- 3 Tbs Mirin (sweetened Saki)*
- 2 1/2 Tbs yellow Miso (japanese soybean paste)**
- 1 1/2 Tbs brown sugar
- 1/2 Tbs soy sauce
- 1 Tbs chopped green onion (optional)
- 1 Tbs chopped fresh basil (optional)
- 2, 4 to 5 ounce sea bass fillets
Mix first four ingredients and spread in shallow glass baking dish. Add fish and turn to coat. (Although the recipe suggests this be chilled for 2 to 6 hours, I immediately cooked the fish after coating real well and it was still very flavorful.) Preheat broiler. Remove fish from marinade and transfer to a rimmed baking sheet. Broil fish for 3 to 4 minutes on each side (or until fish flakes with a fork). Sprinkle with green onions and basil if desired and serve. If you'd like a printer-friendly version of this recipe, Click Here.
* Mirin was easily found at my local grocery store
** Miso was not so easily found and can be purchased at Japanese markets, specialty food stores, or in the Asian food section of larger supermarkets (such as Dierberg's or Wegman's, for example).
Total servings - 2
Serving size - 1
Points per serving - 5

"It has been wisely said that we cannot really love anybody at whom we never laugh." - Agnes Repplier

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