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Miso Glazed Chilean Sea Bass Recipe

October 1, 2014 by Jeanette 32 Comments

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Deliciously Easy Miso Glazed Chilean Sea Bass © Jeanette's Healthy Living

A new fish market, Fjord Fish Market, opened in our town at the end of last year, but I never got a chance to check it out until this summer. Over the summer, I stopped in and scored some fresh steamers (my husband’s favorite) and fresh uni which I transformed into one of the most decadent and delicious pasta dishes I think I’ve ever eaten or made. This was all for one of the twin’s last dinner at home before we dropped him off at college. The funny thing is that when my son was just about to start in on the bowl of steamers, they were all gone. My husband had devoured all of them while my son was busy enjoying the rest of his dinner. Mind you, I had bought enough for 3 people.

Deliciously Easy Miso Glazed Chilean Sea Bass © Jeanette's Healthy Living

The store is pristine and the seafood exceptionally fresh. Although a bit pricey, I know that I’m getting the highest quality fish and seafood when I shop there. The store happens to be right next to the UPS store, so whenever I’m dropping off a package for my college-aged boys, it’s the perfect excuse to mosey on over to Fjord Fish Market.

My most recent purchase was a beautiful piece of Chilean sea bass. I hadn’t bought Chilean Sea Bass in a number of years after all the warnings about it being overfished due to illegal fishing practices. I was actually looking for some sablefish which is almost impossible to find around here. Although sablefish is a more sustainable choice, the store manager told me measures have been put in place to help improve the sustainability of Chilean sea bass.

I did a little research, and found out that a 24-country commission (The Commission for the Conservation of Antarctic Marine Living Resources) was formed which is responsible for conserving fish within Antarctic waters and helping to conserve Chilean sea bass catch limits. U.S. Customs and NOAA Fisheries regulations do not allow Chilean sea bass imports without a document verifying that the fish was caught legally and a valid dealer permit issued by NOAA (National Oceanic and Atmospheric Administration). This doesn’t mean that illegally harvested Chilean sea bass isn’t making its way into the U.S., so buying from a reputable fish market is the best way to ensure this.

Now onto this Miso Glazed Chilean Sea Bass. This is one of my favorite ways to prepare Chilean sea bass. I dug out an old handwritten recipe from my recipe binder and honestly have no clue where I found it, but it’s a tried and true recipe that I turn to again and again.

Deliciously Easy Miso Glazed Chilean Sea Bass © Jeanette's Healthy Living
5 from 3 votes
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Miso Glazed Chilean Seabass

Servings 2

Ingredients

  • 2 tablespoons light miso
  • 1/4 cup mirin
  • 1 tablespoon organic sugar
  • 1 1/2 teaspoons gluten-free soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 clove garlic minced
  • 1 thin slice ginger minced
  • 1 pound Chilean Sea Bass or other similar fish cut into two pieces

Instructions

  1. In a small bowl, mix together miso, mirin, sugar, soy sauce, sesame oil, garlic and ginger. Spread miso mixture all over fish and place in covered container. Refrigerate overnight. When ready to cook, set oven to 450 degrees. Bake until tender, about 15 minutes, depending on thickness of fish.

For more information on Chilean sea bass, read this Fact Sheet put out by the U.S. Department of Commerce.

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Filed Under: Asian, Clean Eating, Dinner, gluten-free, main courses, Recipes For Foodies, Seafood Tagged With: Chilean sea bass, easy recipe, fish, miso, seafood

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Comments

  1. Faith (An Edible Mosaic) says

    October 1, 2014 at 9:31 am

    This is going to sound funny, but I’ve had a real taste for miso lately – I can’t get enough of it! This looks incredible, so healthy and flavorful, Jeanette. And your photos are stunning!

    Reply
  2. Lisa @ Healthy Nibbles & Bits says

    October 1, 2014 at 10:58 am

    I usually make a similar marinade for salmon, but I have never thought of adding some miso in it before! Thanks for the idea and the tip about Chilean Sea Bass! I had no clue that they were being overfished, too!

    Reply
  3. Kimberly says

    October 1, 2014 at 11:11 am

    oh my goodness … this sounds amazing! We recently got some mushroom miso paste in our CSA, and I have no doubt it would be perfect in this recipe! Pinning now so I can make it next week!

    Reply
  4. Shashi @ runninsrilankan says

    October 1, 2014 at 12:56 pm

    This bass looks so refreshing and light – love the combination of miso and mirin and ginger!

    Reply
  5. Whitney @ Sweet Cayenne says

    October 1, 2014 at 1:40 pm

    Miso-glazed salmon is an all-time favorite of mine but Chilean Sea Bass sounds divine! This looks like a wonderful recipe – would love for you to post the pasta recipe you made with the uni!

    Reply
  6. Kelly says

    October 2, 2014 at 1:24 am

    Thanks for bringing that to our attention about Chilean Sea Bass – I haven’t had it in a few years either but had no clue. This looks amazing and I really love the miso glaze you used!

    Reply
  7. Nami | Just One Cookbook says

    October 3, 2014 at 3:53 pm

    It’s definitely one of our favorite fish to eat at home. It’s so silky and fatty and I love that texture. We usually eat with miso too. I have to try adding ginger and garlic next time!

    Reply
  8. maggie says

    January 16, 2015 at 3:54 pm

    this looks amazing, I was wondering if honey could be substituted for sugar? I would imagine so?

    Reply
    • Jeanette says

      January 18, 2015 at 12:15 am

      Maggi – honey should be fine, although it might brown quicker, so I’d keep an eye on it. Let me know how it turns out.

      Reply
  9. maggie says

    January 21, 2015 at 1:47 pm

    So tonight I made this fabulous recipe! I substituted the sugar for honey (same amount) and cooked it in the oven on a pan lined in tin foil for about 20 minutes and let me tell you, it was amazing! My husband and 2 year old both loved it! I never like fish when I prepare it for some reason, but this was soooooo good! I served it with bok choy sautéed with a little bit of coconut butter and mashed red potatoes with crushed chill flakes. This is definitely going into our rotation! Thanks for doing what you do 🙂

    Reply
    • maggie says

      January 21, 2015 at 1:48 pm

      5 stars
      oops I forgot to rate it, definitely 5 stars!

      Reply
      • Jeanette says

        January 21, 2015 at 6:29 pm

        Thanks so much Maggie – so glad you tried this and enjoyed it. It’s one of my personal favorites.

        Reply
        • Alicia says

          October 14, 2017 at 3:28 pm

          What type of miso do you use? I live in a very small town and our store doesn’t carry this so I will have to order. Want to make sure I get the right thing.

          Reply
          • Jeanette says

            October 15, 2017 at 9:07 pm

            I use the white miso. It is the lightest color miso. Here’s what it looks like: https://www.gourmetfoodworld.com/hikari-miso-white-miso-paste-11930?utm_source=google&utm_medium=cse&utm_campaign=google_shopping&utm_content=6102401&gclid=CjwKCAjwjozPBRAqEiwA6xTOYBtlMaa2ehRnlpYJINb8iHfF2mc7KEBVoBFYqJoo-cRCrtxRuiGRqBoCwZAQAvD_BwE

  10. Pinks says

    September 13, 2017 at 11:30 pm

    Is it essential for the fish to marinate overnight? I was going to buy it tomorrow and I am wondering if it is OK to marinate for just one to two hours?

    Reply
    • Jeanette says

      September 14, 2017 at 3:31 pm

      It’s not essential, but if you have time, marinate it for at least a few hours.

      Reply
  11. Musette Fernandez says

    February 5, 2018 at 9:21 pm

    I have to say this is the first time I have ever made Chilean sea bass which in fact is my favorite fish that I order when I go to a nice restaurant. Came out perfect and delicious! Thank you for posting this amazing recipe.

    Reply
    • Jeanette says

      February 6, 2018 at 4:59 pm

      Musette – so glad you enjoyed this recipe – it is so easy and my favorite way to enjoy Chilean sea bass.

      Reply
  12. Irene says

    June 30, 2018 at 1:16 am

    Love this recipe, thanks

    Reply
    • Jeanette says

      July 2, 2018 at 9:51 am

      Thanks Irene – so glad you enjoy this recipe! It continues to be one of my favorites.

      Reply
  13. Ginger Tompson says

    November 1, 2018 at 4:23 pm

    I have been searching for a miso glazed sea bass and this is the one! Wish I could have recorded the sounds my husband made after each bite! This was amazing! Thank you,
    Ginger

    Reply
    • Jeanette says

      November 2, 2018 at 8:43 am

      So glad you and your husband enjoyed this recipe! It’s one of my favorite ways to prepare sea bass!

      Reply
  14. Denisse says

    May 22, 2020 at 5:44 am

    5 stars
    I just made this amazing Chilean Sea Bass! I have never rated a recipe before lol! Chilean Sea Bass is my favorite fish to order at a restaurant especially miso glazed. I have been wanted to try to make it at home and this recipe was perfect!! I substituted the sugar with organic coconut brown sugar and it came out AMAZING!! My boyfriend never heard of Chilean Sea Bass before (he couldn’t believe the price lol) .. now he wants to buy more so I can make the recipe again. Thank you!!

    Reply
    • Jeanette says

      June 18, 2020 at 10:18 am

      So glad you enjoyed this recipe – it’s one of my absolute favorites!

      Reply
  15. carolyn says

    August 3, 2020 at 9:44 pm

    do I throw away the extra marinade or reduce for a gravy?

    Reply
    • Jeanette says

      August 4, 2020 at 11:52 am

      I spoon the extra marinade over the fish before baking or grilling it

      Reply
  16. Jessica says

    March 23, 2021 at 9:22 pm

    5 stars
    Fabulous! I brought this marinated fish to a friends for dinner ok for foodies. I was complimented so many times and told it was “the best fish I have ever had”. Very good combo in the marinade. I broiled slightly at end to get a crispier top.

    Reply
    • Jeanette says

      June 21, 2021 at 1:27 pm

      I’m so glad you and your friends enjoyed this recipe – it is one of my favorites. Love how you broiled it to crisp up the top!

      Reply
  17. Rodney Lapidus says

    July 16, 2021 at 3:02 pm

    Can your recipe be cooked in an airfryer? If so, what temperature and for how long?

    Reply
    • Jeanette says

      July 16, 2021 at 4:43 pm

      I haven’t tried cooking this in an air fryer, but it should work. I would spray oil on the basket, and try air frying it at 375 degrees for 12-15 minutes. Depending on the thickness of your fish, it may need a few more minutes.

      Reply
  18. Lisa Andrews says

    October 19, 2021 at 1:57 pm

    I would love to make this recipe! Does it have to go in the oven or can I sautee the fish in a pan?

    Reply
    • Jeanette says

      October 19, 2021 at 2:56 pm

      I bake it in the oven (a toaster oven works well too), but if you can probably sautee it on the stove – maybe brown on both sides, and then cook on lower heat to make sure inside is cooked but outside is not burnt

      Reply

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