Mouthwatering Miso Glazed Sea Bass

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Jamie Geller
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Sea Bass

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?