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Miso Glazed Sea Bass


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Miso Glazed Sea Bass


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Miso Glazed Sea Bass


  • Prep Time : 5 mins plus 2 hours chill time min
  • Cook Time : 10 mins min
  • Ready Time : 15 min


4 filets


  • 1/3 cup sake
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 2 tablespoons white miso
  • 2 tablespoons granulated sugar
  • 2 tablespoons soy sauce
  • 4 (6-ounce) sea bass filets


In a medium bowl, combine sake, mirin, miso, sugar and soy sauce and whisk to combine. Place fish and sauce in a large sealable plastic bag and marinate in the refrigerator for at least 2 hours and up to 6 hours.

Preheat broiler. Remove fish from marinade and place on a greased baking sheet. Broil on high for 8 to 12 minutes or until just opaque in the center and lightly golden on top. Transfer to serving plates.


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 JoyofKosher.com 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."




One Response to Miso Glazed Sea Bass

  1. avatar says: sulevin

    Sea bass is an endangered species. We shouldn’t be eating it (despite how absolutely delicious it is).

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