Grilled Miso-Glazed Sea Bass with Japanese Cucumber Salad
Ingredients
- 4 sea bass fillets, each 4 oz.
- 1/2 cup plus 2 Tbs. red miso glaze with yuzu
- 1 large English (hothouse) cucumber, thinly sliced
- 1/4 daikon radish, peeled and grated
- 2 green onions, both white and light green portions, thinly sliced diagonally
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 1 Tbs. sugar
- 2 Tbs. soy sauce
- Dash of hot sauce
Directions
Place the sea bass and the 1/2 cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.Just before cooking the fish, in a bowl, stir together the cucumber, radish and green onions. Set aside.
Preheat an electric panini press to high heat according to the manufacturer'sinstructions. Remove the fish from the marinade. Place the fish on the preheated panini press, close the lid and cook until the fish is firm to the touch and the glaze is caramelized, 2 to 4 minutes.
Meanwhile, in a small bowl, whisk together the mirin, vinegar, sugar, soy sauce and hot sauce. Add to the cucumber salad and toss to combine. Brush the top of the fish fillets with the 2 Tbs. miso glaze and transfer to a warmed platter. Serve immediately with the cucumber salad. Serves 4.
