Sunday, June 17, 2007

Miso-Glazed Sea Bass with Asparagus

Tonight we decided to try this fish recipe, mostly because I have a huge tub of miso paste from the salad last week and would like to use it up. We substituted tilapia for sea bass, because there was no sea bass at either store we went to. It was extremely quick to put together, which is wonderful. Unfortunately, it was pretty bland. We won't make this again.

MISO-GLAZED SEA BASS WITH ASPARAGUS
from Gourmet, June 2007

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)

Garnish: lemon wedges

Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.

Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.

Toss together asparagus, oil, and a pinch of salt in a large bowl.

Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

Yield: 4 servings

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