GRILLED SEA BASS WITH MISO-MUSTARD SAUCE

An easy dish that uses some traditional Japa­nese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.

 

4 SERVINGS

 

2 teaspoons water

 

1 teaspoon prepared Chinese-style hot mustard or Dijon mustard cup white miso (fermented soybean paste)*

 

3 tablespoons rice vinegar

 

 

2 tablespoons mirin (sweet Japanese rice wine)

 

 

4 teaspoons sugar

 

 

1 teaspoon soy sauce

 

 

 

(4) 5- to 6-ounce sea bass fillets

 

 

8 green onions, trimmed

 

 

Olive oil

 

 

Toasted sesame seeds

 

      Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mien, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mus­tard mixture. (Can be made 1 day ahead. Re-warm over low heat before using.)

Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.

 

*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.

 

**Mirin is available at Japanese mar­kets and in the Asian foods section of some supermarkets.

 

 

Thank you Tony for passing this on …Source: BON APPETIT July 2001

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