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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor. Ingredients:
1/4 cup sugar |
2 tablespoons mirin (sweet japanese rice wine) |
2 tablespoons white miso (fermented soybean paste) |
2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed |
1 1/2 tablespoons vegetable oil, divided |
kosher salt, freshly ground pepper |
4 cups mixed salad greens |
1 tablespoon balsamic vinegar |
Directions:
1. Whisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat. Cover and chill, turning fish occasionally, at least 12 hours and up to 1 day.
2. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Remove fish from marinade, scraping off excess; season with salt and pepper. Cook fish skin side down until dark brown and caramelized, about 4 minutes. Turn fish over and cook until just opaque in the center, about 3 minutes longer.
3. Meanwhile, heat remaining 1/2 tablespoons oil in a medium skillet over medium-high heat. Add greens and cook, tossing, just until wilted, about 1 minute. Season with salt and pepper; divide between plates.
4. Add vinegar to same skillet and cook, stirring constantly, until thickened, about 30 seconds; drizzle reduced vinegar over greens. Top with fish.
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