Miso Glazed Sea Bass

My husband loves Chilean sea bass. He's not a huge fish fan but he loves Chilean sea bass. Sadly, it is an expensive fish. He definitely has champagne taste on a beer budget. At least where I live. The "local" (closest that would have this to me is an hour away) grocery store has it sometimes but usually around $40 lb.! Eek.

I ordered sea bass once when I was in China and was served a very different fish. So for this recipe, make sure you get Chilean sea bass as I believe there are other types of sea bass.

So I was thrilled to find it at Costco for $18 lb. Still expensive but worth the try. I have to say that the filet cuts from Costco weren’t perfect but they were still good.

If you haven’t had sea bass it has almost a lobster taste but is milder, juicy and flakier. It is also high in Omega-3 Fatty acids which accounts for its yummy flavor!

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Miso Glazed Chilean Sea Bass

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4 filets of Chilean Sea Bass approximately 1 1/2 - 2 inches thick

1/3 cup dry white wine or sake

3 tablespoons soy sauce

1/4 cup monk fruit or erythritol sugar substitute

1/3 cup miso paste

2 green onions chopped

2 tablespoons sesame seeds

Heat you rover to 475°

Place your filets on a baking sheet that has been sprayed or oiled where the fish will sit

Combine the wine through the miso paste and stir until well combined

Brush a thickish layer of the sauce over each filet.

Sprinkle each filet with the sesame seeds and place in the hot oven.

Add the chopped green onions to the sauce. You will apply more to the fish in a little bit.

Cook the fish for approximately 10 minutes and then remove from the oven and brush or pour the sauce over each filet (it now has the green onion in it so it's kind of chunky).

Return to the oven and cook until the internal temperature is 135°

I served with a simple spring greens salad dressed only with white balsamic vinegar and oil sprinkled with our nut mixture.