Seared Chilean Sea Bass With Yuzu Miso Glaze

Indulge in the exquisite flavors of the ocean with this stunning Seared Chilean Sea Bass with Yuzu-Miso Glaze recipe. This dish brings together the rich, buttery texture of Chilean sea bass with a vibrant, umami-packed glaze that’s both sweet and savory. Perfect for a special occasion or when you simply want to elevate your weeknight dinner, this recipe is surprisingly easy to make at home. We’ll guide you through each step to achieve perfectly seared fish with a beautifully caramelized glaze, resulting in a restaurant-quality meal you’ll be proud to serve. The combination of yuzu, miso, and a touch of honey creates a flavor profile that’s truly unforgettable. Get ready to impress your family and friends with this elegant and delicious dish!

Ingredients

• Chilean Sea Bass Fillets (2 fillets, ≈300g / 10oz each): Chilean sea bass, also known as Patagonian toothfish, is prized for its incredibly rich, buttery flavor and flaky texture. Ensure your fillets are skin-on, as the skin crisps up beautifully during searing, adding a delightful textural contrast. Look for sustainably sourced options whenever possible.
• Olive Oil (1 tbsp / 15ml): We use olive oil for searing the sea bass. Choose a good quality extra virgin olive oil for the best flavor, but a standard olive oil will also work well. The oil needs to have a high smoke point to withstand the high heat of the skillet.
• Salt (to taste): Essential for seasoning the sea bass and enhancing its natural flavors. We recommend using kosher salt or sea salt.
• Freshly Ground Black Pepper (to taste): Adds a subtle spice and depth of flavor to the sea bass. Freshly ground pepper is always best for maximum aroma and taste.
• White Miso Paste (2 tbsp / 30g): White miso, also known as *shiro miso*, is a fermented soybean paste that provides a delicate, slightly sweet, and umami-rich flavor. It forms the base of our glaze, adding depth and complexity.
• Yuzu Juice (2 tbsp / 30ml): Yuzu is a Japanese citrus fruit with a unique aroma and flavor that’s a cross between lemon, grapefruit, and mandarin orange. It adds a bright, floral acidity to the glaze. If yuzu juice is unavailable, you can substitute with freshly squeezed lemon juice, though the flavor will be slightly different.
• Honey (1 tbsp / 15ml): A touch of honey balances the saltiness of the miso and adds a subtle sweetness to the glaze, creating a harmonious flavor profile.
• Halal-Certified Soy Sauce (1 tsp / 5ml): Soy sauce contributes umami and saltiness to the glaze. Using a halal-certified soy sauce ensures it meets specific dietary requirements.
• Freshly Grated Ginger (1 tsp / 5g): Fresh ginger adds a warm, spicy, and aromatic element to the glaze. Grating it yourself ensures the most vibrant flavor.
• Rice Vinegar (1 tsp / 5ml): Rice vinegar provides a mild acidity that complements the yuzu juice and balances the sweetness of the honey.
• Toasted Sesame Seeds (1 tbsp / 8g): Toasted sesame seeds add a nutty flavor and a delightful crunch as a garnish. Toasting them enhances their aroma and flavor.
• Shiso Leaves (2 leaves, thinly sliced – optional garnish): Shiso, also known as Japanese basil, has a unique herbaceous flavor with hints of mint and anise. It adds a beautiful visual appeal and a refreshing aroma as a garnish.
• Chopped Chives (1 tsp / 5g): Fresh chives provide a mild onion flavor and a pop of color as a garnish.

Substitutions

While this recipe is designed to highlight the unique flavors of Chilean sea bass and yuzu, here are a few substitutions you can make if needed:

• Chilean Sea Bass: If you can’t find Chilean sea bass, you can substitute with other firm, white fish like cod, halibut, or black cod (sablefish).
• Yuzu Juice: As mentioned earlier, lemon juice is a good substitute for yuzu juice, though the flavor will be slightly different. You could also try a combination of lemon and grapefruit juice.
• White Miso Paste: Red miso paste can be used in a pinch, but it has a stronger, more assertive flavor. Use a smaller amount (about 1.5 tbsp) and adjust to taste.

Detailed Instructions for Perfect Seared Chilean Sea Bass

1. Prepare the Sea Bass: Begin by patting the Chilean sea bass fillets completely dry with paper towels. This is crucial for achieving a beautifully seared, crispy skin. Season generously on both sides with salt and freshly ground black pepper. Don’t be shy with the seasoning – sea bass can handle it!
2. Heat the Skillet: Place a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Add the olive oil and allow it to heat up until shimmering. This indicates the oil is hot enough for searing.
3. Sear the Skin: Carefully place the sea bass fillets skin-side down in the hot skillet. Immediately press down gently with a spatula for the first 30 seconds to ensure even contact between the skin and the hot surface. This prevents the skin from curling up. Cook for 3-4 minutes, or until the skin is golden-crisp and releases easily from the pan. A properly seared skin will be deeply golden and incredibly crunchy.
4. Prepare the Yuzu-Miso Glaze: While the skin is crisping, whisk together the white miso paste, yuzu juice (or lemon juice), honey, halal-certified soy sauce, freshly grated ginger, and rice vinegar in a small bowl. Whisk vigorously until the glaze is completely smooth and emulsified. Taste and adjust seasoning if needed – you may want a touch more honey for sweetness or yuzu for tang.
5. Glaze and Roast: Flip the sea bass fillets carefully. Generously brush the yuzu-miso glaze over the flesh side of each fillet, ensuring it’s evenly coated. Transfer the entire skillet to the preheated oven. Roast for 6-8 minutes, or until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. Finish and Garnish: Remove the skillet from the oven. Drizzle any remaining yuzu-miso glaze over the fillets. Sprinkle toasted sesame seeds, thinly sliced shiso leaves (if using), and chopped chives evenly over the top.
7. Plate and Serve: To plate, use a clean white plate. Lay the fillet skin-side up, allowing the glossy glaze to pool attractively at the edges. Finish with a final, light dusting of sesame seeds for added visual appeal. Serve immediately.

Why Yuzu and Miso are a Match Made in Heaven

The combination of yuzu and miso is a cornerstone of modern Japanese cuisine, and for good reason. Yuzu, with its bright, floral citrus notes, cuts through the richness of the sea bass and the umami depth of the miso. Miso, a fermented soybean paste, provides a savory, complex flavor that enhances the natural sweetness of the fish. The honey in the glaze balances the saltiness of the miso and adds a subtle sweetness, while the ginger and rice vinegar contribute brightness and acidity. This glaze isn’t just about flavor; it’s about creating a harmonious balance that elevates the sea bass to a new level.

Selecting the Best Chilean Sea Bass

Chilean sea bass (also known as Patagonian toothfish) is prized for its buttery texture and rich flavor. When selecting fillets, look for firm, moist flesh with a pearly white color. Avoid fillets that appear dry, discolored, or have a fishy odor. Sustainably sourced sea bass is always the best choice – look for certifications like the Marine Stewardship Council (MSC) label to ensure responsible fishing practices. Skin-on fillets are preferred for this recipe, as the skin crisps up beautifully during searing, adding both flavor and texture.

Tips for Achieving Crispy Skin

Achieving perfectly crispy skin is the key to this dish. Here are a few tips: First, ensure the fillets are thoroughly dried with paper towels. Moisture is the enemy of crispiness. Second, use a heavy-bottomed skillet, preferably cast iron, which retains heat well. Third, press down on the fillets with a spatula during the initial searing process to ensure even contact with the hot surface. Finally, avoid overcrowding the skillet – sear the fillets in batches if necessary.

Serving Suggestions & Wine Pairing

Seared Chilean Sea Bass with Yuzu-Miso Glaze is a versatile dish that pairs well with a variety of sides. Consider serving it with steamed jasmine rice, sautéed bok choy, or a light Asian-inspired slaw. For a wine pairing, a dry Riesling or a crisp Sauvignon Blanc would complement the flavors beautifully. The acidity in these wines will cut through the richness of the fish and the glaze, creating a balanced and harmonious dining experience.

Frequently Asked Questions (FAQ)

• Can I substitute lemon juice for yuzu juice? Yes, lemon juice is a good substitute for yuzu juice, although the flavor will be slightly different.
• What if I don’t have rice vinegar? White wine vinegar can be used as a substitute for rice vinegar.
• Can I make the glaze ahead of time? Yes, the yuzu-miso glaze can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.

This Seared Chilean Sea Bass with Yuzu-Miso Glaze is a show-stopping dish that’s surprisingly easy to make. The combination of flavors and textures is truly unforgettable. Don’t forget to save this recipe to Pinterest for later inspiration!

ruths chris chilean sea bass recipe easy delicious

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• Author: Grace Miller
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Pescatarian

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Description

This recipe features seared Chilean sea bass with a vibrant yuzu-miso glaze, offering a delightful balance of sweet and savory flavors. It’s an elegant dish perfect for special occasions or elevating a weeknight meal.

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Ingredients

Scale 1x2x3x

• 2 fillets (≈300g / 10oz each) Chilean sea bass, skin-on
• 1 tbsp (15ml) olive oil
• Salt to taste
• Black pepper to taste
• 2 tbsp (30g) white miso paste
• 2 tbsp (30ml) yuzu juice
• 1 tbsp (15ml) honey
• 1 tsp (5ml) halal-certified soy sauce
• 1 tsp (5g) grated ginger
• 1 tsp (5ml) rice vinegar
• 1 tbsp (8g) toasted sesame seeds
• 2 shiso leaves, thinly sliced (optional)
• 1 tsp (5g) chopped chives

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Instructions

1. Dry and Season Fish: Pat sea bass fillets dry and season with salt and pepper.
2. Sear Skin: Heat olive oil in a skillet and sear skin-side down for 3-4 minutes until crispy.
3. Make Glaze: Whisk together miso paste, yuzu juice, honey, soy sauce, ginger, and rice vinegar.
4. Glaze and Roast: Flip fillets, brush with glaze, and roast for 6-8 minutes until cooked through.
5. Finish and Garnish: Drizzle with remaining glaze and garnish with sesame seeds, shiso, and chives.
6. Plate and Serve: Serve skin-side up immediately.

Notes

Patting the sea bass fillets completely dry is crucial for achieving crispy skin. A cast iron skillet is ideal for searing due to its heat retention.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Sear, Roast
• Cuisine: Japanese

Nutrition

• Serving Size: 1 fillet
• Calories: 450 kcal
• Sugar: 15 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 80 mg