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Mouthwatering Miso Glazed Sea Bass

May 13^th 2011

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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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Quick & Kosher

About Jamie Geller

Jamie Geller is the only 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 as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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Mouthwatering Miso Glazed Sea Bass

May 13^th 2011, by Jamie Geller

Ready Time: 0

Serving :

Ingredients

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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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Shabbat Menu - Grilled Marinated London Broil

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May/June 2013

Mouthwatering Miso Glazed Sea Bass

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