Million Dollar Seabass

Miso-Sake Glazed Seabass (FULL VIDEO)

This is one of those sweet and savory, balanced, umami-rich fish dishes that's easy to make. You can cook it in one pan. You just glaze it a couple of times, and it bakes, broils, and it's done. It's an easy weeknight meal, a meal to impress your guests, or one to eat every night

You can use any fish in this dish. I like to use a richer, fattier fish, like black cod or Chilean sea bass. You can also use fish like Atlantic cod, rockfish, or salmon, which is another delicious fish to utilize in this recipe.

Because of the sugar in the glaze or honey, it caramelizes and sticks to the fish, so you don't need to sear or roast the fish beforehand to get that beautiful brown color. The marinade or glaze shares the same flavor profile, making this an even easier dish.

I call it a million-dollar fish dish because it's one of those things you would pay a lot of money for at a restaurant until you learn how easy it is to make at home. You can create this restaurant-quality dish easily in 20 minutes or less.

Recipe

8-16 oz Chilean seabass, salmon, rock cod, black cod, or any rich filet.

For the Glaze

1 tablespoon tamari (or soy sauce, but I prefer tamari, which is wheat-free soy sauce)

2 tablespoons of honey

1/4 cup sake

2 teaspoons mirin

2 teaspoons rice vinegar

4 tablespoons miso (any miso is fine)

1 tablespoon Dijon mustard

2 tablespoons butter

For the Salad

1 small Daikon radish - sliced into strips

1 English cucumber

1 green apple - sliced into matchsticks

1 tablespoon rice wine vinegar

1 tablespoon. sea salt

2 tablespoons green onion sliced on a bias

2 tablespoons toasted sesame seeds (optional)

Instructions:

1. Preheat oven to 350°F. Mix all the ingredients for the glaze and spread it all over the fish. You can marinate this right before, or for a deeper flavor, let the fish sit for up to 2 hours. Rub the butter all over a roasting pan and place the fish on the pan. Place in the oven and cook for 10 minutes.

2. After 10 minutes, open the oven and spoon some more of the glaze on the fish. Then blast the temp to around 450 and cook for another 8 minutes on high.

3. While the fish is finishing, place the remaining glaze in a sauce pot and bring to a low simmer. Mount with the remaining cold butter until it melts into the sauce and set aside.

4. Toss the salad ingredients.

5. Pull the fish from the oven, place it on a plate with the salad on the side, and drizzle with the glaze/butter sauce.