Best 12 Miso Glazed Sea Bass With Asparagus Recipes

MISO-GLAZED SEA BASS WITH ASPARAGUS

Steps:

• Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
• Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
• Toss together asparagus, oil, and a pinch of salt in a large bowl.
• Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

MISO-GLAZED SEA BASS WITH ASPARAGUS

Steps:

• Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
• Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
• Toss together asparagus, oil, and a pinch of salt in a large bowl.
• Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

MISO-GLAZED BACON AND ASPARAGUS

Steps:

• Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.
• Preheat grill to medium heat.
• In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.

SEA BASS WITH ASPARAGUS

Steps:

• Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside.
• Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt.
• Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside.
• Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus.
• Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs.

SEABASS WITH ASPARAGUS

Steps:

• Heat the olive oil in a large, heavy bottomed frying pan over a medium heat before adding the crushed garlic and fresh chilli. Fry very gently for a few minutes, do not let the garlic burn.
• Lightly score the skin of your sea bass and add skin-side down to the pan with the garlic and chilli
• Add the asparagus and gently coat in the juices, fry for a couple of minutes before turning the fish over and keeping the asparagus spears moving.
• When the fish skin is crispy and the asparagus has started to caramelise, squeeze over the juice of half a lemon and sprinkle with thyme, make sure all the ingredients in the pan are well coated with the flavoured oil, chilli pieces, garlic, lemon juice and thyme.
• Place each piece of sea bass onto a bed of 6 asparagus spears and drizzle with the juices from the pan. Season well with salt and pepper and serve with warm bread to mop up the juices.

PAN-ROASTED MISO-MARINATED SEA BASS

Steps:

• Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
• While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

MISO-GLAZED SEA BASS

Steps:

• Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
• Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
• Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
• Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

MISO AND SOY CHILEAN SEA BASS

Steps:

• Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
• Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

MISO-GLAZED SEA BASS

Steps:

• Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
• Add fish; turn to coat with marinade.
• Cover and refrigerate at least 2 hours and up to 6 hours.
• Preheat broiler.
• Place fish on rimmed baking sheet.
• With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
• Transfer to individual dinner plates.
• Sprinkle with green onions and basil; serve.

MISO GLAZED SEA BASS

Steps:

• Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
• Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.
• *Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.

MISO-GLAZED FISH

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

MISO SALMON WITH ASPARAGUS AND CARROTS

Steps:

• Bring 1 cup water to a boil in a small pot. Add couscous, 1/4 teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add 1/2 teaspoon zest; fluff with a fork.
• Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1 1/2 teaspoons ginger. Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.
• Season fish with salt, pepper, and remaining 1 teaspoon zest. Add to skillet with asparagus, cover, and cook 5 to 6 minutes. Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside.