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Grilled Miso-Glazed Sea Bass w/ Cucumber salad

Grilled Miso-Glazed Sea Bass w/ Cucumber salad


  • 1 Sea bass filet (RFS #15814, #16178)
  • ¼ cup plus 2 Tbs. red miso glaze with yuzu
  • 1 large English (hothouse) cucumber, sliced thinly lengthwise into long strips
  • 1 tablespoon daikon radish, peeled and grated
  • 1 green onions, thinly sliced diagonally
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • Dash of hot sauce (gochujang)


  1. Place the sea bass and the ½ cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.
  2. Just before cooking the fish, in a bowl, mix together the cucumber, radish and green onions. Set aside.
  3. Remove the fish from the marinade. Place the fish on hot grill and cook until done. brush with remaining glaze while grilling.
  4. in a small bowl, whisk together the mirin, vinegar, sugar, soy sauce and hot sauce. Add to the cucumber salad and toss to combine.
  5. place cucumber salad on plate and top with grilled Seabass filet.
  6. Drizzle the 2 tablespoons of miso glaze over and around the fish and garnish with sliced green onions.