Pan-Roasted Miso-Marinated Sea Bass Recipe

Whisk together the sugar corn syrup soy sauce sake hoisin sauce white miso red miso ginger root garlic shallot and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade cover and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F (175 degrees C).

Remove the fillets from the marinade and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side then place into the oven and bake until the fish flakes easily with a fork about 10 minutes.

While the fish is in the oven bring the remaining marinade to a simmer over medium-high heat then reduce heat to medium-low and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.