Grilled Sea Bass with Miso-Mustard Sauce Recipe

Name: Grilled Sea Bass with Miso-Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons water; 1 teaspoon prepared Chinese-style hot mustard or Dijon mustard; 1/3 cup white miso (fermented soybean paste)*; 3 tablespoons rice vinegar; 2 tablespoons mirin (sweet Japanese rice wine)**; 4 teaspoons sugar; 1 teaspoon soy sauce; 4 5- to 6-ounce sea bass fillets; 8 green onions, trimmed; Olive oil; Toasted sesame seeds

Servings: persons

2 teaspoons water
1 teaspoon prepared Chinese-style hot mustard or Dijon mustard
1/3 cup white miso (fermented soybean paste)*
3 tablespoons rice vinegar
2 tablespoons mirin (sweet Japanese rice wine)**
4 teaspoons sugar
1 teaspoon soy sauce
4 5- to 6-ounce sea bass fillets
8 green onions, trimmed
Olive oil
Toasted sesame seeds

1
Whisk water and mustard in small bowl until smooth.
2
Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan.
3
Stir over medium heat until smooth, about 3 minutes.
4
Whisk in mustard mixture.
5
(Can be made 1 day ahead.
6
Rewarm over low heat before using.)
7
Prepare barbecue (medium-high heat).
8
Brush fish and green onions with oil.
9
Sprinkle both with salt and pepper.
10
Grill fish until opaque in center, about 4 minutes per side.
11
Grill onions until beginning to brown, about 3 minutes per side.
12
Transfer fish and onions to 4 plates.
13
Spread sauce atop fish.
14
Sprinkle sesame seeds over sauce and serve.
15
*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
16
**Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.

103

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons water, 1 teaspoon prepared Chinese-style hot mustard or Dijon mustard, 1/3 cup white miso (fermented soybean paste)*, 3 tablespoons rice vinegar, and more.

Yes, Grilled Sea Bass with Miso-Mustard Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Sea Bass with Miso-Mustard Sauce

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