Miso-Glazed Sea Bass
- 1/2 cup white miso
- 1/4 cup mirin
- 1/4 cup sake
- 3 Tbs. sugar
- 1 tsp. peeled and finely grated fresh ginger
- 6 Chilean sea bass fillets (or other sea bass), each about 6 oz.,
and 3/4 to 1 inch thick
- 1 tsp. finely grated lemon zest
Preheat a broiler.
Remove the sea bass from the marinade, reserving the marinade. Place the fillets on a broiler pan and broil 2 to 3 inches from the heat source until browned with crusty edges, about 4 minutes. Turn, brush with the reserved marinade, and broil until browned on the other side, 3 to 4 minutes.
Sprinkle with the lemon zest and serve.