Mouthwatering Miso Glazed Sea Bass


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Our fabulous Fish Week has almost come to an end, but I’ve been saving one more fantabulous recipe for the Grand Fish Finale: it’s a beautifully delicate Miso Glazed Sea Bass.

Closely related to the grouper, the flesh of a sea bass is firm, but it has a mild texture. That firmness makes it ideal for soups and chowders, for it holds its shape really nicely.

This Asian-inspired recipe for Miso Glazed Sea Bass would pair perfectly with a lightly seasoned starch or veggie.

Some other Sea Bass Recipes sure to please your palate:
Grapefruit Sea Bass with Cabbage and Basil Salad
Roasted Wild Striped Sea Bass
Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce
Chilean Sea Bass in Honeyed Pecan Sauce
Fish Soup Provencal
Sautéed Sea Bass with Mediterranean Bean Salad

Hope you enjoyed Fish Week!
What was your favorite recipe?

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."