Miso-Glazed Sea Bass

Fresh wild Corvina sea bass has currently been on sale at the local grocery store, so this is the 3rd week in a row we're eating it. I'm a seasonal/sale shopper. I just can't justify paying triple for something off-season, there are so many other food choices out there that it's unnecessary. If oranges aren't on sale in the summer, eat the watermelon that is. If the pork chops are full price this week, skip them and buy the sea bass that's seasonal and on sale. :-)

I made this tonight and it was oh-so-good and oh-so-easy. You can buy miso paste in the refrigerated section at most grocery stores, usually over by the tofu or other Asian items. They come in little tubs and keep for several months in the fridge. Just make sure (if you're on the South Beach Diet) to read the labels and buy the ones with no sugar added. I don't miss the sugar because I don't need my miso to be sweet, but if you like the sweetness, you could always add your own no-calorie sweetener. It's all about being aware and being in control of what you put into your body.


Miso-Glazed Sea Bass
Adapted from this recipe.

Ingredients:

• PAM
• 1 1/2 pound sea bass fillet, skinned and de-boned, cut into portions
• Tastefully Simple Seasoned Salt
• 2 tablespoons miso (white or brown, it doesn't matter, it's just taste preference)
• juice of 1 small lime
• water
• freshly-ground black pepper

Directions:

• Preheat broiler.  Spray a baking sheet lightly with PAM.
• Season one side of the fillets with the TSSS.  Place seasoned-side down onto the sprayed baking sheet.
• In a small bowl, whisk together miso and lime juice.  Add water, a little bit at a time, until you get a thick drizzle (about the consistency of pancake batter).  Add freshly-ground black pepper.
• Spoon miso mixture over the tops of the fillets.
• Place the fish 6 - 8 inches under the broiler until it is cooked through, about 8 - 10 minutes.

This is delicious accompanied with roasted veggies (cooked in the same oven at the same time).