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Miso Chilean Sea Bass - Olivia Adriance
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5 from 1 vote

MISO MARINATED CHILEAN SEA BASS

Seared sea bass comes together so easily after being marinated in an Asian-inspired, miso, tamari, and coconut aminos sauce.
Prep Time15 minutes
Cook Time15 minutes
Marinate Time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Keyword: Chilean Sea Bass, Marinated Sea Bass, Miso Marinated, Sea Bass
Servings: 2
Author: Olivia Adriance

Ingredients

  • 1 pound chilean sea bass
  • ⅓ cup miso paste
  • ¼ cup tamari
  • ¼ cup coconut aminos
  • ⅓ cup mirin
  • 1 tablespoon rice vinegar
  • 2 scallions, finely chopped for garnish

Instructions

  • Whisk the miso paste, tamari, mirin, coconut aminos, and rice vinegar until well combined to create the marinade.
  • Pour the marinade over the fish and marinate for 3-6 hours in the fridge.
  • Remove the fish from the fridge 30 minutes prior to cooking to allow the fish to come to room temperature.
  • Heat olive oil in a skillet over medium high heat and add your fish without the marinade.
  • Cook the fish, undisturbed, for 4 minutes on each side.
  • While the fish is cooking, add your marinade ingredients to a sauce pan and bring to a boil, then reduce to a simmer and simmer until the fish is done cooking.
  • When you fish is done, plate and drizzle with marinade reduction and garnish with scallions.
  • Serve immediately and enjoy your flaky fish masterpiece!

Nutrition

Calories: 562kcal | Carbohydrates: 36g | Protein: 35g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 100mg | Sodium: 4422mg | Potassium: 191mg | Fiber: 3g | Sugar: 13g | Vitamin A: 613IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg